Ingredients:
250g pumpkin
200g potatoes
100g beans
200g cabbage
100g English spinach leaves
2 cup (500ml) vegetable stock
½ cup (125ml) tamarind concentrate
2 cinnamon sticks
2 bay leaves
4 cloves garlic, finely chopped
10 red Asian shallots, very finely sliced
5cm piece fresh ginger, grated
200g baby corn
Method:
- Roughly chop the pumpkin. Cut the potatoes into thick slices. Top and tail the beans and cut them into short lengths. Shred the cabbage and spinach leaves.
- Place the stock, tamarind, cinnamon, bay leaves, garlic, shallots and ginger in a large pan, and bring to the boil.
- Add the pumpkin and potato and simmer for 5 minutes. Add the corn and beans and cook for another 5 minutes.
- Add the cabbage and spinach and cook until just tender. Serve as an accompaniment to a main meal.
Nutrition per serve:
Protein 5g
Fat 1g
Carbohydrate 15g
Dietary Fibre 5g
Cholesterol 0mg
385 kj (90 cal)
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