Red Bowl

Ingredients

(Suggested number of servings: 4)

• 240 g (4 large size) tomatoes
• 70 g (1 cup) button mushrooms
• 132 g (1 small can) peas
• 132 g (1 small can) chickpeas
• 10 g (2 cloves) garlic
• 10 g (1 small piece) ginger
• 10 ml (2 teaspoon) oil
• A pinch of salt and pepper

Preparation

1. Peel the skin of the ginger with a peeler and slice thinly.
2. Chop the garlic and mushrooms finely.
3. To prepare the red bowl, cut the tomato 1/3 open at the top, then remove the seeds inside with a spoon.

Let’s Cook

1. Stir-fry the garlic and ginger with oil in the pan until fragrant and add in the mushrooms, peas and chickpeas.
2. Add a pinch of salt and pepper.
3. Spoon the mushrooms, peas and chickpeas mixture into the tomatoes.
4. Serve on a plate.

Nutrient content per serving:

Recipes courtesy of “Junior Chef Cookbook, Vol 1: Let’s Play Healthy Cooking” by Nutrition Society of Malaysia. To purchase this recipe book which includes 35 recipes, please email to: [email protected]

An educational collaboration with Nutrition Society of Malaysia.