Veggie No-Beef in Peanut Curry Sauce
over rice with Romano beans & mango chutney4.5(348)
Calories
:
676 kcalProtein
:
28.3g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Soja
- Tarwe
- Selderij
- Mosterd
- Pinda's
- Gerst
- Ei
- Noten
- May contain traces of allergens
The most commonly used variety of ketjap is ketjap manis. Did you know that 'manis' means 'sweet' in Indonesian?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
Energy (kJ)2829 kJ
Calories676 kcal
Fat17.9 g
Saturated Fat2.4 g
Carbohydrate98.3 g
Sugar25.3 g
Dietary Fiber6.5 g
Protein28.3 g
Salt2.5 g
Potassium215 mg
Calcium16.5 mg
Iron0.3 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
•Bowl
•Pan
•Saucepan
•Large wok or sautépan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- Serve the rice on plates and top with the curry.
- Serve with the quick-pickled cucumber.
