Ubi Jalar dan Lentil Thailand yang Krim

These creamy Thai sweet potatoes and lentils are so healthy and so delicious! Made with cabbage, sweet potatoes, lentils, and tomatoes, just to name a few!

⏱ 80 menit 🔨 Persiapan 20mnt 🔥 Masak 60mnt 📊 Sedang 🍽 6 porsi 👁 34
Ubi Jalar dan Lentil Thailand yang Krim

Bahan-bahan

6 porsi

Langkah-langkah

  1. Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
  2. Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
  3. Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.

Nutrisi per porsi

331kcal

💰 Estimasi Harga

Total Bahan
Rp 19.928
Per Porsi
Rp 3.321/porsi
🏠 Lebih Hemat
~Rp 39.856 dari beli jadi!
📋 Rincian Harga Bahan (13% bahan terdeteksi)
BahanJumlahSubtotal
lentils 1 cup -
vegetable broth 4 cups -
sweet potatoes 2 medium -
turmeric 1 teaspoon -
oil 3 tablespoons -
butter 1 tablespoon -
garlic 2 cloves -
onion 0.5 -
green cabbage 0.5 head -
jalapenos 2 -
fresh minced ginger 2 teaspoons -
can fire roasted tomatoes 14.5 ounce Rp 17.400
regular coconut milk 0.6666666666666666 cup Rp 2.528
cilantro for topping - -
salt to taste - -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Bahan Serupa

🍳

Ubi Jalar dan Lentil Thailand yang Krim

Bahan-bahan:
  • 1 cup lentils, rinsed
  • 4 cups vegetable broth
  • 2 medium sweet potatoes, unpeeled and diced.
  • 1 teaspoon turmeric
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 onion, thinly sliced
  • 1/2 head green cabbage, thinly shredded
  • 2 jalapenos, ribs and seeds removed, minced
  • 2 teaspoons fresh minced ginger
  • 14.5 ounce can fire roasted tomatoes
  • 2/3 cup regular coconut milk
  • cilantro for topping
  • salt to taste

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