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

Crispy Korean tofu

1h 20min

Mushroom stroganoff

20min

Truffled roast pumpkin risotto

35min

Sweet potato lasagne

1h 20min

Ricotta and spinach crespelle "cake"

40min

Pasta with tomato, bacon and mushroom

35min

Spinach & mushroom quiche (Noni Jenkins)

50min

Ancho chilli and black bean stew

40min

Mushroom croustade

1h 35min

Pierogi with blueberries

1h 25min

Honey soy tofu with steamed rice

40min

Leek and cheese tart

1h 15min

Tout montrer