Devices & Accessories
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
Prep. 15 min
Total 1 h
4 portions
Ingredients
-
aubergines (approx. 2), diced (2 cm)500 g
-
olive oil50 g
-
smoked paprika1 tsp
-
fine sea salt plus 1 pinch1 ¼ tsp
-
ground black pepper3 pinches
-
garlic clove1
-
cashew nuts50 g
-
almond milk (see tip)175 g
-
lemon juice1 tsp
-
onions quartered125 g
-
carrots cut in pieces (2 cm)75 g
-
celery cut in pieces (2 cm)75 g
-
ground cumin1 tsp
-
ground cinnamon1 tsp
-
harissa paste1 ½ Tbsp
-
tinned chopped tomatoes800 g
-
sweet potatoes peeled, diced (2 cm)200 g
-
courgettes cut in pieces (2 cm)150 g
-
fresh baby spinach125 g
Difficulty
easy
Nutrition per 1 portion
Sodium
916 mg
Protein
10 g
Calories
1540 kJ /
370 kcal
Fat
21 g
Saturated Fat
3.5 g
Carbohydrates
29 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Plant-based Kitchen
30 Recipes
UK and Ireland
UK and Ireland
You might also like...
Jackfruit and Bean Chilli with Spicy Avocado Purée
30 min
Chickpea, Squash and Kale Stew
45 min
Vegetarian Chilli
35 min
Aubergine, Coconut and Peanut Curry
25 min
Aubergine, Courgette and Red Lentil Gratin
1 h 10 min
Lentils and Roasted Roots with Salsa Verde
1 h 30 min
Root Vegetable Hotpot with Harissa
40 min
Broccoli Fritters with Radish Salad and Lemon Quinoa
1 h
Indian-spiced Roast Butternut and Chickpea Curry
45 min
Vegetable and Chickpea Tagine
50 min
Sweet and Sticky Red Cabbage and Sweet Potato Salad
40 min
Coconut and Spinach Dahl
50 min