Pumpkin and tempeh bobotie

Pumpkin and tempeh bobotie

3.7 10 évaluations

Prép. 20min

Total 1h 5min

6 portions

Ingrédients

white bread (approx. 1 slice), crusts removed and torn into pieces
30 g
buttermilk
320 g
garlic clove
1
piece fresh ginger peeled
1 cm
brown onion cut into quarters
50 g
olive oil
1 tbsp
ground coriander
1 tsp
ground cumin
½ tsp
ground turmeric
¼ tsp
ground cinnamon
½ tsp
curry powder
3 tsp
tempeh cut into pieces (2-3 cm)
200 g
dried apricots
40 g
red apple peeled, cored and cut into quarters
1
pumpkin cut into pieces (2-3 cm)
500 g
lemon juice
30 g
fruit chutney
30 g
sultanas
50 g
sea salt to taste
1 tsp
ground black pepper to taste
2 pinches
eggs
2
dried bay leaves
4

Niveau

facile

Infos nut. par 1 portion

Sodium 812.8 mg

Protides 14.9 g

Calories 1507.8 kJ / 359 kcal

Lipides 18.8 g

Fibre 5.8 g

Graisses saturées 3.5 g

Glucides 29.9 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

A taste of South Africa 37 Recettes
Australie et Nouvelle-Zélande

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Stuffed butternut pumpkin with feta

1h 50min

Tex-mex vegetable stew

1h 15min

Carrot, capsicum and pistachio pilaf

1h

Caribbean curry

40min

Pumpkin tart

2h 15min

Harvest nut roast with gravy

1h 30min

Buckwheat and mushroom quiche

29h 20min

Vegetable curry with cauliflower couscous

45min

Sweet potato frittata with coriander chilli sauce

1h 35min

Vegetable bake with goat's feta

1h 30min

Three-bean shepherd's pie

26h

Chilli con tempeh

20min