Tex-mex vegetable stew

Tex-mex vegetable stew

3.3 54 évaluations

Prép. 15min

Total 1h 15min

4 portions

Ingrédients

red onion cut into halves
1
garlic cloves
2
fresh long red chillies trimmed and deseeded if preferred
1 - 2
extra virgin olive oil
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground cinnamon
¼ tsp
paprika
2 tsp
capsicum cut into pieces (2-3 cm)
1
eggplant cut into cubes (2 cm)
150 g
sweet potato cut into cubes (3 cm)
250 - 300 g
canned chopped tomatoes
800 g
ground black pepper to taste
¾ - 1 tsp
salt to taste
1 ½ - 2 tsp
canned sweet corn kernels rinsed and drained
100 g
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
lime cut into quarters, to serve
fresh coriander leaves only, to garnish

Niveau

facile

Infos nut. par 1 portion

Sodium 1474.7 mg

Protides 10.9 g

Calories 1165.4 kJ / 277.5 kcal

Lipides 6.5 g

Fibre 13.7 g

Graisses saturées 1.1 g

Glucides 36.1 g

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Également présenté dans

Blade Cover Cooking 8 Recettes
Australie et Nouvelle-Zélande

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