| Type | Per person |
|---|---|
| Energy | 470 kcal |
| Fat | 15 gr |
| of which saturated | 2 gr |
| Carbohydrates | 60 gr |
| of which sugars | 25 gr |
| Fibres | 20 gr |
| Protein | 20 gr |
| Salt | 1.3 gr |
Spicy capuchins with pak choi and sweet potato
Main course
2 persons
10 - 20 min
With seasonal products
150gr vegetables p.p.
Ingredients
2 persons
| 1 sweet potato |
| 1 red onion |
| 1 small pak choi |
| 2 tomatoes |
| piece of ginger root (size of 1 inch) |
| 2 tablespoons oil |
| 1 dried chilli pepper |
| 1 large can or large pot of marrowfat peas (drained weight approx. 500 grams) |
Preparation
This capuchins with pak choi and sweet potato is nicely spicy thanks to the chilli. Tasty, easy and quick to prepare!
- Peel and dice the sweet potato.
- Cook the potato cubes in a little water for about 6 minutes.
- Clean the onion and pak choi. Cut the onion into shreds and the pak choi into strips.
- Wash the tomatoes and cut them into pieces.
- Peel and grate the piece of ginger.
- Fry the onion and ginger in the oil until translucent.
- Briefly stir-fry the pak choi and crumble the chilli pepper over it.
- Braise the tomato pieces until soft.
- Drain the capuciners, rinse them and stir them through the vegetable mixture.
- Add the sweet potato cubes and heat well.
Source: Netherlands Nutrition Centre
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Nutritional values
More about the ingredients
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