boekoeloekoe
With jasmine rice andCalorieën
:
819 kcalEiwit
:
38.1g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Melk (inclusief lactose)
- Selderij
- Mosterd
- Selderij
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Jasmijnrijst
100 gram
Witte grillkaas
(Bevat: Melk (inclusief lactose))
1 stuk(s)
Knoflookteen
½ stuk(s)
Aubergine
90 ml
Kokosmelk
½ zakje(s)
Gele currykruiden
½ zakje(s)
Kerriepoeder
(Bevat: Selderij, Mosterd)
½ stuk(s)
Limoen
100 gram
Spinazie
5 gram
Verse bladpeterselie en koriander
(Kan bevatten: Selderij)
Zelf toevoegen
50 ml
Water
¼ stuk(s)
(Zoutarm) paddenstoelen- of groentebouillonblokje
½ el
[Zoutarme] sojasaus
naar smaak
Peper en zout
Benodigdheden
•Hapjespan
•Koekenpan
Instructies
1
- Boil plenty of water in a pot or saucepan for the rice.
- Boil the rice for 10 - 12 minutes, then drain and let it sit, still covered, until serving.
- Dice the eggplant in 2cm cubes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 4 - 6 minutes or until done, tossing halfway. In the meantime, mince or crush the garlic. Cut the lime into wedges. Finley chop the fresh herbs.
2
- Dice the Cypriot-style cheese into cubes of no more than 2cm. Transfer to a bowl of cold water and allow to soak (for 10 minutes).
- Add the garlic, yellow curry spices, and curry powder to the vegetables and fry for 1 minute.
- Add the water (see pantry for amounts), soy sauce, and stock cube, and simmer for 3 - 4 minutes.
3
- Heat a clean non-stick frying pan over medium-high heat. Pat the Cyprtio-style cheese dry with kitchen paper, then fry for 6 - 8 minutes until evenly golden-brown. Lower the heat and keep warm until serving.
- Add the coconut milk and tear in the spinach and cook on low heat for 2 - 3 minutes. Squeeze in the juice of 1 lime wedge per person.
Tip: wait until the rest of the dish is nearly ready before you start frying the halloumi, so you can serve it straight from the pan.
4
- Divide the rice among deep plates. Serve the curry next to it. Top with the halloumi.
- Garnish with the fresh herbs and a lime wedge.
