'Stamppot' with an Asian-Inspired Twist

Name: 'Stamppot' with an Asian-Inspired Twist with sweetheart cabbage, coconut milk & a jammy egg
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 500 g Potatoes; ⅔ sachet(s) Green curry spices; 2 piece Egg; 35 g East Asian-style sauce; 30 milliliters Coconut milk; 10 milliliters Soy sauce; 20 g Crispy fried onions; 15 g White miso paste; 400 g Chopped sweetheart cabbage; 1 bunch Scallions; 2 tablespoon [Plant-based] butter; 60 milliliters Water for the sauce; to taste Salt and pepper

with sweetheart cabbage, coconut milk & a jammy egg

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Recipe developer Selma: "These kinds of fusion recipes are my favourite recipes to come up with! I myself am not really a fan of stamppot, but I am a lover of Asian cuisine, so I thought it would be fun to combine the two."

Tags:

Calorie Smart

•Veggie

Allergens:

•Soja

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

⅓ sachet(s)

Green curry spices

1 piece

Egg

(Contains: Ei)

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

15 milliliters

Coconut milk

5 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

10 g

Crispy fried onions

(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)

10 g

White miso paste

(Contains: Soja, Tarwe)

200 g

Chopped sweetheart cabbage

½ bunch

Scallions

Not included in your delivery

1 tablespoon

[Plant-based] butter

30 milliliters

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2717 kJ

Calories649 kcal

Fat28.1 g

Saturated Fat14.7 g

Carbohydrate71.1 g

Sugar17.3 g

Dietary Fiber15.1 g

Protein22.9 g

Salt3.4 g

Potassium1322.5 mg

Calcium46.3 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

•Potato Masher

Cooking Steps

Boil plenty of water in a pot or saucepan. Peel the potatoes and cut into rough chunks, then boil for 12 - 15 minutes until done, covered.
Boil the eggs alongside for 4 - 8 minutes (see Tip).
Meanwhile, finely chop the scallions and separate the white part from the greens.

Tip: adjust the cooking time if necessary so as to boil the eggs to your liking.

Melt a knob of butter in a frying pan over medium-high heat. Fry the cabbage with the green curry spices for 6 - 7 minutes, then remove from the pan and set aside.
Melt another knob of butter in the same pan and fry the white part of the scallions for 4 - 5 minutes over medium-low heat.
Add the East Asian-style sauce and the water (see pantry for amount).
Allow the sauce to reduce gently for 4 - 5 minutes.

Meanwhile, drain the eggs and potatoes. Rinse the eggs under cold water to stop them from cooking further, then set aside.
Mash the potatoes with the coconut milk, being sure to add it gradually.
Stir in the cabbage, miso paste* and soy sauce. Season to taste with salt and pepper.

*Take care, this ingredient is salty! Use as preferred.