You Shook Me All Night Long Quick Fry With Lime
divide
The SIMPLEST recipe in Plant Jammer. Our artificial intelligence chose the optimal volumes, times, temperatures, and heating-type. See your recipe below.
People: 1
37 min

Ingredients

70 grams
Bean Sprouts
15 ml
Canned Tomatoes
15 grams
Cashews
0.5
Chili Pepper
0.25 tbsp
Curry Powder
2 Clove
Garlic
0.5 tbsp
Lemon
0.75 tbsp
Lime
1 tbsp
Olive Oil
90 grams
Peas
70 grams
Potatoes
0.75
Red Onion
0.25 tsp
Rosemary
15 ml
Salsa
0.5 tsp
Turmeric

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Finely chop your chili pepper, garlic and red onion.
  3. Cut and squeeze your lemon and lime so you can use the juice later.

Heating Steps

  1. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add chili pepper, garlic and red onion, curry powder, rosemary and turmeric and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Potatoes to your pan and fry for 25 minutes.Finally, add Peas and fry for 5 extra minutes.
  4. Mix lemon, lime, olive oil and salsa together in a bowl, then pour into your pan.

Finishing Touches

  1. Add your vegetables to your plate.
  2. Add Bean Sprouts and Cashews on top.