Chicken Curry with Hidden Vegetables and Rice
with cauliflower, bell pepper and fried onions
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Cauliflower Rice
90 milliliters
Coconut milk
100 g
Passata
½ sachet(s)
Yellow curry spices
75 g
White long grain rice
3 piece
Chicken meatballs with Italian seasoning
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
½ piece
Lime
1 piece
Garlic
½ piece
Romano pepper
Not included in your delivery
1 tablespoon
Sunflower oil
¼ piece
Low sodium chicken stock cube
1 teaspoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.