Pumpkin and tempeh bobotie

Pumpkin and tempeh bobotie

3.7 10 évaluations

Préparation 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

Infos nut. par 1 portion

Calories 359 kcal / 1507.8 kJ

Protides 14.9 g

Lipides 18.8 g

Glucides 29.9 g

Fibre 5.8 g

Graisses saturées 3.5 g

Sodium 812.8 mg

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Également présenté dans

A taste of South Africa 27 Recettes
Australie et Nouvelle-Zélande

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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