Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

4.5 291 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

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Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

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