Tandoori vegetable stew
with chickpeas, lemongrass and bulgur
This tasty vegetarian tandoori stew is made with eggplant, red pepper, mushrooms and zucchini. The vegetables are cooked in a spiced yoghurt sauce until they're tender and steamy.
-
Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, wheat, celery, soya, gluten
Utensils:
Ingredients
Cooked chickpeas
Eggplant
Onion
Zucchini
Red pepper
Mushrooms
Vegetable broth
Lemongrass
Garlic
Ginger
Greek yoghurt
Lime
Fresh coriander
Bulgur
Tandoori masala
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2054
491
7
2
94
16
25
22
0
173
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Boil plenty of water in a medium-size pot and cook the bulgur for 5 minutes. Add salt to taste. Drain the water, drizzle the bulgur with olive oil and set aside. Wash the chickpeas with plenty of cold water and set aside.
2.
Wash the vegetables. Cut the eggplant into slices of 1-2cm. Cut the pepper into large pieces. Cut the zucchini into slices of 1cm and the onion in half and then into thick wedges. Cut the mushrooms into quarters, finely chop the garlic and grate the ginger.
3.
Heat 2 tablespoons of olive oil in a pot and cook the tandoori masala with the garlic, ginger and lemongrass for a few seconds without letting them burn. Add the vegetables and let it cook for 3 minutes. Add 500ml of water and the vegetable broth. Cook everything over low heat for 15-20 minutes until the vegetables are tender. Add the chickpeas halfway through the cooking time. At the very end, add the yoghurt, the juice of 1/2 a lime and season to taste.
4.