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A stew full of herbs and spices.
Ingredients
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1 teaspoon sambal
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1 teaspoon ground cumin (djinten)
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1 teaspoon ground coriander (ketumbar)
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lemon juice
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150 grams of tofu
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500 grams of potatoes
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1/2 pumpkin (about 500 grams)
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1 small onion
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1 clove of garlic
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1/2 red pepper
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2 tablespoons liquid margarine
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2 teaspoons curry powder
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100 milliliters semi-skimmed milk
Preparation
- Mix the sambal with half the cumin, half the coriander and some lemon juice.
- Cut the tofu into cubes and stir in the sambal mixture. Leave it covered in the fridge for 15 minutes.
- Peel the potatoes and boil them in a little water for about 20 minutes.
- Wash the pumpkin piece and remove the threads and seeds. Cut the flesh with the skin into cubes.
- Peel the onion and garlic and finely chop.
- Chop the pepper small.
- Heat 1 tablespoon of margarine and fry the onion, garlic, pumpkin and pepper with the remaining cumin, coriander and curry. Add a little water and stew the vegetables with a lid on the pan for 10 minutes.
- Heat the rest of the margarine and fry the tofu until brown.
- Heat the milk.
- Drain the cooked potatoes and make a puree with hot milk. Mix in the cooked vegetables and spoon the tofu on top.
Allergy info
Check the label for the use of margarine.
Number of persons
2
Duration
30+ minutes
Energy |
415 kcal |
---|---|
Egg white |
15 grams |
Carbohydrates |
50 grams |
Fat |
15 grams |
Saturated fat |
3 grams |
Fiber |
7 grams |
Salty |
0.4 grams |