Appareils et accessoires
Iranian Vegetable Stew
Prép. 15min
Total 1h 30min
6 portions
Ingrédients
-
unsalted butter diced50 g
-
onions quartered200 g
-
ground turmeric½ tsp
-
cumin seeds1 ½ tsp
-
tomato purée1 Tbsp
-
waxy Charlotte potatoes peeled, cut in pieces (4 cm)600 g
-
butternut squash peeled, cut in pieces (4 cm)750 g
-
lime washed, pierced 2-3 times1
-
fresh green chilli whole, slit on one side1
-
fine sea salt1 ½ tsp
-
water700 g
-
tomatoes quartered4
-
spinach150 g
-
15 g dried barberriesdried sour cherries15 g
-
Greek yoghurt for serving
Niveau
facile
Infos nut. par 1 portion
Protides
7.8 g
Calories
1113 kJ /
266 kcal
Lipides
9.7 g
Glucides
33.2 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Middle Eastern
8 Recettes
Royaume-Uni et Irlande
Royaume-Uni et Irlande
Vous pourriez aussi aimer...
Tout montrerCaramelised Onion and Goat's Cheese Tarts
1h 5min
Sweet and Sour Tofu with Un-fried Rice
2h 5min
Leek and Lancashire Cheese Quiche
2h 15min
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
30min
Vegan Spanish Omelette
40min
Sweet Potato Gnocchi - Gnocchi di patate dolci
1h 35min
Lentil Moussaka
2h 20min
Nadan Mutta (Egg Curry)
50min
Vegan Mushroom Masala with Chilli and Turmeric
25min
Baby-friendly Butternut and Kidney Bean Quesadillas
45min
BBQ Pulled Jackfruit Tacos with Avocado Crema and Slaw
40min
Warm Salad with Lentils, Cauliflower and Beans
30min