Tex-mex vegetable stew

Tex-mex vegetable stew

3.3 54 évaluations

Prép. 15min

Total 1h 15min

4 portions

Ingrédients

red onion cut into halves
1
garlic cloves
2
fresh long red chillies trimmed and deseeded if preferred
1 - 2
extra virgin olive oil
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground cinnamon
¼ tsp
paprika
2 tsp
capsicum cut into pieces (2-3 cm)
1
eggplant cut into cubes (2 cm)
150 g
sweet potato cut into cubes (3 cm)
250 - 300 g
canned chopped tomatoes
800 g
ground black pepper to taste
¾ - 1 tsp
salt to taste
1 ½ - 2 tsp
canned sweet corn kernels rinsed and drained
100 g
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
lime cut into quarters, to serve
fresh coriander leaves only, to garnish

Niveau

facile

Infos nut. par 1 portion

Sodium 1474.7 mg

Protides 10.9 g

Calories 1165.4 kJ / 277.5 kcal

Lipides 6.5 g

Fibre 13.7 g

Graisses saturées 1.1 g

Glucides 36.1 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Blade Cover Cooking 8 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Tout montrer

Zucchini, lentil and coconut stew

30min

Corn and coriander fritters with avocado tahini

1h 15min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4h

Cauliflower gratin

1h

Chunky vegetable barley soup with seed pesto bread twist

1h 40min

Tomato pasta with vegetables and feta

30min

Vegetable Massaman curry

45min

Palak paneer

45min

Hearty minestrone with herb gremolata

40min

Grilled tofu steaks with Asian mushrooms

2h 30min

Three Cheese and spinach lasagne (Diabetes)

1h 30min

Feta, spinach and potato frittata

1h

Tout montrer