Today We Will See Delicious Easy 4 Launch Recipes To Make at Home with lights cheap Ingredients I Hope You enjoy them!
1 – Coconut and Peanut Aubergine Curry
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Servings: 2
Ingredients
- Oil for frying
- 1 aubergine or eggplant, cut into large chunks
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 (5 cm) piece of ginger, finely grated
- 1 tsp cumin
- ½ tsp coriander seeds, crushed
- ½ tsp turmeric
- ¼ tsp chili powder
- 1 cup half-fat coconut milk
- ½ tbsp tamarind paste
- ½ tbsp peanut butter
- Coriander
- Bread or rice to serve
Directions
1. Heat 1 tbsp oil in a pan. Fry eggplant in batches until they are golden brown and soft. If necessary, add another spoonful of oil. Put on one side until needed.
2. Add the onion to the same pan and cook until it becomes smooth and golden.
3. Add garlic and ginger and cook for a minute.
4. Add the spices and cook for Two minutes.
5. Add coconut milk, tamarind, and peanut butter. Cook over low heat until peanut butter dissolves.
6. Add the eggplant and simmer for 15 minutes. Stir in the coriander and serve with bread or rice.
Nutritions:
Calories: 235.5; Total fat: 10.2 g; Saturated fat: 4.1 g; Polyunsaturated fat: 2.0 g; Monounsaturated fat: 3.4 g; Cholesterol: 0.0 mg; Sodium: 969.1 mg; Potassium: 548.9 mg; Total carbohydrates: 33.3 g; Dietary fiber: 7.2 g; Sugar: 1.7 g; Protein: 5.7 g52
2 – Orange Bell Peppers Curry
- Preparation Time: 35 minutes
- Cooking Time: 15 minutes
- Servings: 3
Ingredients
- 1 tbsp oil
- 1 medium bell pepper
- 2 garlic cloves
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ small bunch of kale
- 2 cup peas, cooked
- ½ tomatoes
- ½ cup water
Directions
1. Heat the oil in a big saucepan over medium heat.
2. Add the bell peppers and garlic and cook, stirring occasionally for about 10 minutes, until it starts to brown.
3. Add cumin, paprika, cayenne pepper, and salt, and cook for 15 seconds.
4. Add kale. Boil and stir for about Three min.
5. Add peas, tomatoes, and water.
6. Bring to the boil.
7. Reduce the heat and simmer, cover, and cook, stirring occasionally, until the vegetables are soft, for about 10 minutes.
Nutritions:
Calories: 29.0; Total fat: 0.3 g; Saturated fat: 0.1 g; Polyunsaturated fat: 0.1 g; Monounsaturated fat: 0.0 g; Cholesterol: 0.0 mg; Sodium: 4.0 mg; Potassium: 260.0 mg; Total carbohydrates: 6.9 g; Dietary fiber: 2.5 g; Sugar: 0.0 g; Protein: 1.3 g53
3 – Roasted Broccoli With Lemon
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Servings: 3
Ingredients
- 1 head broccoli, separated into florets
- 1 tsp extra-virgin olive oil
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ½ garlic clove, minced
- ¼ tsp lemon juice
Directions
1. Preheat the oven to 400°F.
2. In a large bowl, mix broccoli flowers with extra-virgin olive oil, sea salt, pepper, and garlic. Spread the broccoli in a uniform layer on a baking sheet.
3. Bake until the florets are sufficiently tender to pierce the stems with a fork, about 15–20 minutes.
4. Remove and place in a serving bowl. Squeeze lemon juice over the broccoli before serving to get a refreshing and acidic finish.
Nutritions:
Calories: 74.5; Total fat: 5.1 g; Saturated fat: 0.7 g; Polyunsaturated fat: 0.7 g; Monounsaturated fat: 3.4 g; Cholesterol: 0.0 mg;Sodium: 624.5 mg; Potassium: 333.3 mg; Total carbohydrates: 6.6 g; Dietary fiber: 3.3 g; Sugar: 0.2 g; Protein: 3.0 g
4 – Tofu and Kale Sandwich
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Servings: 2
Ingredients
For the vegan kale pesto:
- 1 ½ handful of kale
- ¼ cup walnuts
- 1 garlic clove
- 1 ½ tbsp nutritional yeast
- 3 tbsp olive oil
- ¼ tsp Italian spice mixture (oregano, basil, rosemary, thyme, and sage)
- Salt to taste
- Black pepper to taste
For the sandwiches:
- 4 oz smoked tofu (alternatively, you can also use marinated regular tofu)
- ½ small zucchini, cut into slices
- ½ carrot
- Lettuce
- 2 whole wheat buns
- ½ tsp soy sauce (optional)
- Salt, pepper, and Italian spices to taste Olive oil for frying
Directions
1. First, prepare the kale pesto by putting all the ingredients in a food processor and mixing everything together.
2. Then, cut the tofu into thin strips. Heat some olive oil in a medium pan and fry the tofu on each side for about 2–3 minutes until golden brown and crispy. If you want, you can also add about ½ tsp soy sauce. Once you have finished the tofu, set it aside.
3. Heat a little more olive oil and cook the zucchini slices for 3 minutes. Season with salt, pepper, and Italian flavors to taste.
4. Cut the whole-wheat buns in half and cover both halves generously with kale pesto. Put lettuce, tofu, carrots, and zucchini on the grill. Wait some minutes, pull them out, and put them inside the sandwich.
Nutritions:
Calories: 276.9; Total fat: 9.1 g; Saturated fat: 1.5 g; Polyunsaturated fat: 5.0 g; Monounsaturated fat: 2.1 g; Cholesterol: 0.0 mg; Sodium: 1,035.6 mg; Potassium: 183.1 mg; Total carbohydrates: 33.1 g; Dietary fiber: 3.6 g; Sugar: 12.7 g; Protein: 16.1 g