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1 Esslöffel | cumin seeds |
1 Esslöffel | Coriander seeds |
1 Esslöffel | Mild vegetable oil |
1 mittel | onion sliced |
2 Esslöffel | tomato paste |
10 | Whole cashew nuts |
1 Tasse | Half-and-half |
1 Esslöffel | Ghee |
5 | cloves whole |
5 | Cardamom pods |
1 | One-Inch Piece Cinnamon Stick |
1 mittel | Tomato; peeled, chopped |
1/2 Tasse | Cauliflower florets |
1/2 Tasse | Broccoli florets |
5 | Brussels Sprouts; Cut In Half |
1 mittel | Carrot; Cut Into 2-Inch Sticks |
1/2 Tasse | Diagonally cut green beans |
1/2 Tasse | water |
1/2 Teelöffel | cayenne pepper |
1/2 Teelöffel | Salt |
1/4 Tasse | raisins |
| Fresh Mint Sprigs For Garnish |
This makes a delicious and colorful vegetarian entree. Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside. Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender. Garnish with mint sprigs and serve. Per Serving: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.
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