Vegetable Rendang
Temps
40 min
Difficulté
facile
Ingrédients
12
Budget
~7-12 €
Valeurs nutritionnelles
Score santé
Bon · /100
240 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Vous avez besoin de
Vous avez peut-être cela chez vous
Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Prepare the paste: blend chili, garlic, ginger, and red onion until you get a fine paste.
5 min
- 2
Heat the palm oil and sauté the paste with the curry leaves for 2 minutes.
2 min
- 3
Cut the vegetables into even pieces.
5 min
- 4
Add the cauliflower and eggplant, sauté for 3 minutes.
3 min
- 5
Pour in the coconut milk, add the beans and tomatoes, season with salt, and simmer for 15 minutes.
15 min
