Chicken Curry with Hidden vegetables and rice
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Chicken Curry with Hidden vegetables and rice

with cauliflower, bell pepper and fried onions

Labels:
Familie
Allergenen :
Tarwe

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Bloemkoolrijst

90 ml

Kokosmelk

100 gram

Passata

½ zakje(s)

Gele currykruiden

75 gram

Witte langgraanrijst

3 stuk(s)

Kipgehaktballetjes met Italiaanse kruiden

15 gram

Gefrituurde uitjes

(Bevat Tarwe Kan bevatten Sesamzaad, Gluten, Pinda's, Noten)

½ stuk(s)

Limoen

1 stuk(s)

Knoflookteen

½ stuk(s)

Rode puntpaprika

Zelf toevoegen

1 el

Zonnebloemolie

¼ stuk(s)

Zoutarm kippenbouillonblokje

1 tl

[Zoutarme] sojasaus

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)3677 kJ
Energie (kcal)879 kcal
Vetten42.6 g
waarvan verzadigd20.8 g
Koolhydraten90 g
waarvan suikers12.4 g
Vezels12.1 g
Eiwitten30.5 g
Zout2.7 g

Benodigdheden

•Pan met deksel
•Koekenpan
•Koekenpan met deksel

Instructies

1
  • Boil plenty of water in a pot or saucepan for the rice.
  • Crush or mince the garlic.
  • Slice the Romano pepper into strips.
  • Boil the rice for 12 - 15 minutes, covered, then drain and set aside.
2
  • Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the garlic, Romano pepper and cauliflower rice for 2 - 3 minutes,
  • Add the curry spices and fry for one more minute. Then, add the coconut milk, soy sauce and passata, crumble in the stock cube, and reduce the heat.
  • Allow to simmer gently for 4 - 5  minutes, covered, then season with salt and pepper.

Did you know...cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.

3
  • Heat a drizzle of sunflower oil in another frying pan over medium-high heat. Add the meatballs, divide them in half with a spatula, and fry the meatballs for 3 - 4 minutes until evenly browned. 
  • Lower the heat and cover with the lid, then fry for 5 - 6 minutes more, or until the meatballs are done.
  • Use an immersion blender to process the sauce and vegetables into a smooth curry, Add a splash of warm water as necessary if the curry is too thick. Season to taste with salt and pepper. 
  • Add the meatballs to the curry and heat for one more minute. 
4
  • Cut the lime into wedges.
  • Serve the rice on deep plates and top with meatballs and curry.
  • Garnish with the fried onions and serve with the lime wedges.