Preparation: 17 min.
Ingredients for
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+
-
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1 eggplant
2 eggplants
3 eggplants
4 eggplants
5 eggplants
6 eggplants
7 eggplants
8 eggplants
9 eggplants
10 eggplants
100 g paneer
200 g paneer
300 g paneer
400 g paneer
500 g paneer
600 g paneer
700 g paneer
800 g paneer
900 g paneer
1 kg paneer
30 g cashew nuts
60 g cashew nuts
90 g cashew nuts
120 g cashew nuts
150 g cashew nuts
180 g cashew nuts
210 g cashew nuts
240 g cashew nuts
270 g cashew nuts
300 g cashew nuts
25 g leaf parsley
50 g leaf parsley
75 g leaf parsley
100 g bladpeterselie
125 g flat-leaf parsley
150 g leaf parsley
175 g flat-leaf parsley
200 g flat-leaf parsley
225 g flat-leaf parsley
250 g flat-leaf parsley
1.5 tablespoons curry paste, green
3 tablespoons curry paste, green
4.5 tablespoons curry paste, green
6 tablespoons curry paste, green
7.5 tablespoons curry paste, green
9 tablespoons curry paste, green
10.5 tablespoons curry paste, green
12 tablespoons curry paste, green
13.5 tablespoons curry paste, green
15 tablespoons curry paste, green
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About this recipe
An easy one-pot dish. Also super tasty cold and therefore ideal to take away.
You can read the full recipe on page 72 from Echt Eten
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