Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

4.5 295 évaluations

Prép. 15min

Total 1h

4 portions

Ingrédients

aubergines (approx. 2), diced (2 cm)
500 g
olive oil
50 g
smoked paprika
1 tsp
fine sea salt plus 1 pinch
1 ¼ tsp
ground black pepper
3 pinches
garlic clove
1
cashew nuts
50 g
almond milk (see tip)
175 g
lemon juice
1 tsp
onions quartered
125 g
carrots cut in pieces (2 cm)
75 g
celery cut in pieces (2 cm)
75 g
ground cumin
1 tsp
ground cinnamon
1 tsp
harissa paste
1 ½ Tbsp
tinned chopped tomatoes
800 g
sweet potatoes peeled, diced (2 cm)
200 g
courgettes cut in pieces (2 cm)
150 g
fresh baby spinach
125 g

Niveau

facile

Infos nut. par 1 portion

Sodium 916 mg

Protides 10 g

Calories 1540 kJ / 370 kcal

Lipides 21 g

Graisses saturées 3.5 g

Glucides 29 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

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Bulgur Salad with Rocket, Peach and Avocado

35min

Beetroot, Thyme and Goat's Cheese Risotto

45min

Black-eyed Bean Stew with Vegetables

2h 10min

Chickpea, Squash and Kale Stew

45min

Vegan Mushroom and Spinach Lasagne

2h 15min

Lentil Moussaka

3h 30min

Aubergine and Lentil Salad

40min

Vegan Paella with Smoked Tofu

25min

Vegan Bean Burgers

1h 20min

Vegan Mushroom Masala with Chilli and Turmeric

25min

Mexican Quinoa Stuffed Aubergine

1h

Vegetable and Chickpea Tagine

50min