Vegetable Momos (vegan)
For 2 (for 4)
New Potatoes: 1 bag (2 bags)
Carrot: 1 (2)
Cabbage: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Dumpling Pastry: 1 pack (2 packs)
Pilli Pilli Marinade: 1 pod (2 pods)
Green Chilli: 1 (2)
Sesame Seeds: 1 pod (2 pods)
Lemon: 1 (1)
Tomato Chilli Chutney: 1 pod (2 pods)
Per serving: Energy (kcal) 402 Fat 6g of which saturates 1g Carbohydrates 72g of which sugars 17g Protein 12g Salt 0.16g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Momos may look and feel similar to Chinese dumplings, but their flavour and origin is distinctly Himalayan. Credit for their invention is usually shared between Nepal and Tibet, while the vegetarian version is probably a later innovation that caters to North Indian tastes. Steamed momo are usually presented as a meal’s main event, meant to be dipped into tangy tomato sauce and wolfed down in large quantities. Even so, our version of Nepalese potato salad (or aalu achar) makes an ideal accompaniment, its sharp, sesame-infused spiciness punctuating each aromatic, pillowy bite of plump momo.
Preparation time:For 2 - 45 minsFor 4 - 55 mins
Cooking time:For 2 - 45 minsFor 4 - 55 mins
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