Vegetables and cashew nuts in peanut sauce with rice

Vegetables and cashew nuts in peanut sauce with rice

4.2 13 ratings

Prep. 15min

Total 45min

4 portions

Ingredients

water
1550 g
carrots unpeeled, cut in pieces (4 cm)
400 g
white jasmine rice
250 g
fresh mushrooms cut in halves
200 g
broccoli florets cut in pieces (3 cm)
150 g
garlic clove
1
vegetable oil
20 g
peanut butter
100 g
sugar
10 g
soy sauce
30 g
ground black pepper
½ tsp
sesame oil
10 g
red peppers thinly sliced (approx. 0.5 cm)
150 g
spring onions cut in pieces (3 cm)
50 g
roasted cashew nuts, salted
150 g

Difficulty

easy

Nutrition per 1 portion

Sodium 762.5 mg

Protein 20.5 g

Calories 3159.9 kJ / 755.2 kcal

Fat 38.9 g

Fibre 8.8 g

Saturated Fat 6.9 g

Carbohydrates 88.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Flexitarian Favourites 12 Recipes
International

You might also like...

Sun-dried Tomato Pesto Lasagne

1 h 25min

Turkish Eggs on Greek Yoghurt with Toast and Green Salad

30min

Spinach and Paneer Curry (Diabetes)

50min

Allergen Free Overnight Oats

8 h

Mushroom Taco Filling

35min

Gwinganna mushroom and vegetable crêpes

45min

Beetroot salad on wholemeal toast with halloumi

40min

Umali

1 h 25min

Freekeh pilaf with broad beans

1 h

Gnocchi tricolore

35min

Pasta with leek and ajvar

30min

Vegan Aubergine Rolls

11 h 15min