Indian-Style CrumbleTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:137.1 kcal
Proteins:3.8 g
Fats:7.5 g
Carbohydrate:17 g
Fibers:3.2 g
Sugar:2.2 g
Cholesterol:19.7 mg
Sodium:37.9 mg
Calcium:78.9 mg
Energy:421 kcal
Proteins:11.8 g
Fats:23 g
Carbohydrate:52.1 g
Fibers:9.9 g
Sugar:6.7 g
Cholesterol:60.4 mg
Sodium:116.2 mg
Calcium:242.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
zucchini
1
small eggplant
200
g
carrot
200
g
leek (white parts)
200
g
tomato
150
ml
liquid cream
5
ml
curry powder
30
g
cashew nuts
100
g
coarse homemade bread crumbs
30
g
butter
salt and pepper
6
portions of processed cheese ("la vache qui rit")
METHOD
- Slice the carrots, zucchini and eggplant. Wash and slice the leek.
- Steam the vegetables for 3 minutes. When cooked, spread them in a gratin dish and cover with sliced tomato.
- In a bowl, combine the cream, cheese and 1/2 tsp. curry. Pour over the vegetables.
- Coarsely chop the cashews. Add 1/2 tsp. curry and the breadcrumbs. Combine.
- Sprinkle over the gratin and dot with butter.
- Bake in a preheated 180° C (350° F) oven for 20 minutes. Serve hot.
CHEF'S NOTES
You could substitute peanuts for the cashews.
This is a very versatile dish: serve as the first course or main course of a vegetarian menu simply by increasing the quantitites slightly, or serve as a side dish with grilled fish.
