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

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

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.

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.

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.

Serve the vegetables on one side of the plate and the bulgur and chickpeas on the other side. Add a lime wedge and finish with roughly chopped coriander.