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Vegetables and cashew nuts in peanut sauce with rice
If you do not have a Blade Cover & Peeler, use peeled carrots, sliced (2-3 mm), instead. Omit step 2.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 4 portions
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- Category
- Menus & more
- Time
- 30–60 min
- Nutrition
- High fibre
- Difficulty
- Easy
- water
- 1.6 kg
- carrots
- 400 g
- white jasmine rice
- 250 g
- fresh mushrooms
- 200 g
- broccoli florets
- 150 g
- garlic
- 1 cloves
- vegetable oil
- 20 g
- peanut butter
- 100 g
- sugar
- 10 g
- soy sauce
- 30 g
- ground black pepper
- 0.5 tsp
- sesame oil
- 10 g
- red peppers
- 150 g
- spring onions
- 50 g
- roasted cashew nuts, salted
- 150 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 20.5 g
- Energy
- 3,159.8 kJ
- Calories
- 755.2 kcal
- Fat
- 38.9 g
- Fibre
- 8.8 g
- Carbohydrates
- 88.1 g
Cooking instructions are available on the original Cookidoo® page.
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