Mung bean sprouts in banana-peanut butter- tikka masala sauce
Zsofi's_Fusion_Kitchen✅️
@sofieskitchen
i remember an episode in Garfield, when Jon said, " the fridge cleaning day gives bitrth to crazy combos"🤣🤣 this recipe is a bit like that, but i didnt clean the fridge, i simply used stuff of which i had as leftover from other recipes, the result is a vegan weight loss dish!!
Ingredients
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150 g fresh mung bean sprouts
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2 tsp Patak's tikka masala paste
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3 tbsp unsalted unsweetened peanut butter
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little vegetable based rama
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4 ripe bananas
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3 tsp black sesame seeds
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1 tsp kalonji seeds
Cooking Instructions
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1
Melt the rama in a pan and add the bananas which you have cut into half, fry it for a few minutes on both sides then add the peanut butter, fry a bit more then smash it and add the black sesame and kalonji seeds
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2
Wash the mung bean sprout then put them into boiling water for a few minutes
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3
Mix the tikka paste with the mung bean sprouts, add the banana-peanut cream and ready
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Written by
Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰
Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.
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