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Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
4.5 270 évaluations
Prép. 15min
Total 1h
4 portions
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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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