難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
準備時間
這是您準備這頓飯所需要的時間。
總共時間
這是從頭到尾準備這頓飯所需的時間:包含醃製,烘焙,冷卻等。
份量
這顯示這個食譜共有多少份。
食材
Rice
- 1300 g water
-
25
g olive oil
或 unsalted butter, diced - 1 ½ tsp fine sea salt
- 300 g white long grain rice
Curry
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp cardamom seeds
- ½ tsp mustard seeds
- 2 garlic cloves
- 1 fresh red chilli, deseeded, cut in pieces
- 100 g onions, quartered
- 15 g fresh root ginger, peeled, cut in round slices (2 mm)
- 20 g olive oil
- 400 g tinned coconut milk
- 100 g water
- 1 tsp ground turmeric
-
1
vegetable stock cube (for 0.5 l), crumbled
或 1 heaped tsp vegetable stock paste, homemade - 1 - 2 tsp fine sea salt, to taste
- 600 g waxy potatoes (e.g. Charlotte), peeled, cut in pieces (2-3 cm)
- 150 g carrots, sliced (1 cm)
- 150 g cauliflower, cut in florets
- 150 g courgette, sliced (1 cm)
- 100 g frozen peas
- 2 sprigs fresh coriander, leaves only
- 營養價值
- 每 1 portion
- 卡路里
- 2252 kJ / 538 kcal
- 蛋白質
- 13 g
- 碳水化合物
- 97 g
- 脂肪
- 8 g
- 飽和脂肪
- 1 g
- 纖維
- 10 g
- 鈉
- 1689 mg
替代食譜
Chick Pea Curry
35min
Root Vegetable Hotpot with Harissa
40min
Spaghetti Arrabiata with Tuna
30min
Thai Cucumber Salad (TM5)
15min
Mushroom Bolognese with Courgette Noodles
50min
Lasagne with Vegetable Ragu
1h 10min
Smoked Salmon Pâté
5min
Red Pepper and Tomato Soup (TM5)
30min
Sweet Potato and Spinach Curry with Cauliflower Rice
40min
Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
45min
Red Pepper and Tomato Soup (TM6)
30min
Sun-dried Tomato Tear and Share Bread
1h