Næringsindhold pr. 100 g:

Energi 513kj
Fedt 6,99g
– heraf mættede fedtsyrer 3,17g
Kulhydrat 8,85g
Kostfibre 2,48g
Protein 5,66g

Pasanda with quinoa

4 persons Print recipe

Ingredients

125 g Plant Mate: Choose between or mix: Slices/Flakes/Strips/Mince
300 g mushroom, sliced
150 g Hokkaido pumpkin, diced
300 g yellow onion, diced
3 fed cloves of garlic, minced
400 g tomato passata or chopped tomatoes
400 g coconut milk
100 g pumpkin seeds
50 g oil (50g=3,5tbsp)
45 g lemon juice (45g=3tbsp)
3,5 dl water
35 g coarse salt (35g=2tbsp)
4 g sugar (4g=1tsp)
6 g sweet paprika (6g=1tbsp)
5 g ginger, grated (5g=1tbsp)
7 g coriander seeds, ground (7g=1tsp)
6 g cumin, ground (6g=1tsp)
1 g black pepper (1g=0,5tsp)
3 g cinnamon, ground (3g=0,5tsp)
0,5 g 1 knife tip cayenne pepper (0,5g=1knifetip)
0,5 g cloves, ground (0,5g=1knifetip)

Instructions

Brown off onion and garlic in oil.
Add all ingredients except for lemon juice and sugar.
Stir a couple of times.
Add mushroom, water, tomato and salt and bring to a boil.
Add Plant Mate product and pumpkin seeds and let dish simmer for about 15 minutes, while stirring frequently.
Add Hokkaido, sugar, and coconut milk and let simmer for about 5-10 minutes.
Lastly, season with lemon juice.

Notes

Serve the Pasanda with boiled quinoa – and ideally a fresh salad like shredded carrots.
120 g of quinoa/person is included in the nutritional calculation for the Pasanda.