Kikærtegryde

Name: Kikærtegryde
Yield: 2
Ingredients: 0.5 tsp Curry; 1 can Chick peas, canned; 1 tbsp Olive oil; 1 tbsp Tamari soy sauce; 1 tsp Veg. bouillon (URf.eks. plantaforce); 100 g Carrots; 100 g Leek; 2 clove Garlic; 2 dl Water; 200 g White cabbage; 200 g Onion; 50 g Leaf celery

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Kikærtegryde

0.5	tsp	Curry
1	can	Chick peas, canned
1	tbsp	Olive oil
1	tbsp	Tamari soy sauce
1	tsp	Veg. bouillon (URf.eks. plantaforce)
100	g	Carrots
100	g	Leek
2	clove	Garlic
2	dl	Water
200	g	White cabbage
200	g	Onion
50	g	Leaf celery

Instructions for Kikærtegryde

To prepare the Kikærtegryde recipe, please follow these instructions:

Sauté shredded cabbage, leeks and onions in olive oil.

Add finely chopped garlic and curry.

Carrot and leaf celery cut into smaller pieces and get in.

Then the rest and 1-2 dl of liquid. Leave all small lacquers for approx. 10 minutes.

Kikærtegryde

Ingredients for Kikærtegryde

Instructions for Kikærtegryde

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