Masala Mogo (vegan)
For 2 (For 4)
Mogo: ½ bag (1 bag)
Ginger: 1 piece (2 pieces)
Garlic Clove: 1 (2)
Red Onion: 1 (2)
Green Pepper: 1 (2)
Tomato: 1 (2)
Dhana Jeeru: 1 pod (2 pods)
Tomato Puree: 1 can (2 cans)
Chilli Sauce: 1 pod (2 pods)
Soy Sauce: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Coriander: 1 bunch (2 bunches)
Lemon: 1 (2)
Papads: 1 pack (2 packs)
Lime Pickle: 1 pod (2 pods)
Per serving: Energy (kcal) 872 Fat 9g of which saturates 1g Carbohydrates 177g of which sugars 21g Protein 32g Salt 3.86g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
You might wonder what soy sauce is doing in a recipe with ‘masala’ in the name, but there’s over a century of tradition behind this kind of ‘Desi-Chinese’ food. Originating in Kolkata, home of India’s only Chinatown, it’s a cuisine that has grown recently into an international phenomenon, beloved for its mix of Chinese techniques and styles with Indian ingredients and spices. ‘Mogo’ is the Indian name for cassava, a starchy root vegetable resembling the potato, but with more tropical flair. Often a simple side dish in Desi-Chinese restaurants, when cooked with pepper and tomato in our umami-rich chilli sauce, it proves more than worthy of a main role.
Preparation time:For 2 - 40 minsFor 4 - 60 mins
Cooking time:For 2 - 60 minsFor 4 - 75 mins
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