Veggie No-Beef in Peanut Curry Sauce
over rice with Romano beans & mango chutney
The most commonly used variety of ketjap is ketjap manis. Did you know that 'manis' means 'sweet' in Indonesian?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
White long grain rice
½ piece
Onion
½ piece
Garlic
50 g
Romano beans
20 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
⅓ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ tube
Peanut butter
(Contains: Pinda's May be present: Noten)
20 g
Mango chutney
(Contains: Mosterd)
½ piece
Cucumber
80 g
Vegetarian beef-style pieces
(Contains: Soja, Tarwe, Gerst, Ei)
Not included in your delivery
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
75 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes.
- Meanwhile, boil plenty of water in a saucepan for the Romano beans (see Tip).
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Discard the tips of the Romano beans and then cut into 4cm chunks. In a bowl, combine the garlic with the veggie beef and the ketjap.
Tip: to save time, use a kettle instead.
- Heat a drizzle of sunflower oil in a large deep frying pan or wok over medium-high heat.
- Fry the onion with the curry powder for 2 - 3 minutes, then add the veggie beef in its marinade and fry for a further 4 - 5 minutes.
- Stir in the peanut butter, mango chutney and stock. Mix well and allow to simmer over low heat.
- Blanche the Romano beans for 3 minutes, then drain and transfer to the frying pan. Mix well and allow to simmer for 3 minutes.
- Meanwhile, thinly slice the cucumber.
- In a bowl, combine the white wine vinegar with the sugar and a pinch of salt. Add the cucumber and toss well to combine.
- Serve the rice on plates and top with the curry.
- Serve with the quick-pickled cucumber.
