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Meesh
Vegetable curry with red cabbage salad
Vegetarian curries of roasted sweet potato, winter carrot and onion with cashew nuts and a fresh salad of red cabbage and lime.
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Ingredients
Directions
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Preheat the oven to 200 ºC. Peel the sweet potatoes (also those from the fresh package) and cut them into cubes of 1½ cm.
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Place them on a griddle covered with parchment paper. Halve the peppers from the package, remove the seeds and cut into pieces.
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Peel the winter pins out of the fresh package, halve in length and cut into 1/2 inch wide slanted pieces. Peel the onions and cut them into pieces.
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Place all vegetables in the sweet potato on the baking tray. Crumble the bouillón tablets from the fresh package and sprinkle over the vegetables.
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Sprinkle with the oil and toast the vegetables for about 25 minutes in the middle of the oven.
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Meanwhile, cut the red cabbage into thin strips and put in a bowl. Clean the lime and grate the green skin above it.
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Squeeze out the fruit and put the juice together with the sugar in the cabbage. Mix with clean hands while firmly squeezing the coals. Let alone until use.
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Remove the leaves from the sprigs of fresh mint and cut them into strips. Chop the cashew nuts coarsely.
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Heat the red curry-paprika sauce with the coconut milk in a saucepan. Divide the sauce over the bowls or deep plates.
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Spoon the roasted vegetables into the bowls. Divide the red cabbage and sprinkle with the fresh mint and cashew nuts.
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Nutrition
600Calories
Sodium0% DV1.600mg
Fat49% DV32g
Protein24% DV12g
Carbs19% DV58g
Fiber64% DV16g
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