Creamy Chicken Curry with Cauliflower Rice
with coconut milk and pumpkin seedsCalories
:
326 kcalProtein
:
8.6g proteinTotal
:
20 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Calorie Smart
Allergens:
- Vis
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
This recipe provides 303g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Green Romano pepper
½ piece
Pak choi
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
1 teaspoon
Fresh ginger
½ sachet(s)
Yellow curry spices
½ sachet(s)
Peruvian-style spice mix
¼ sachet(s)
Garam Masala
¼
Tomato paste
90 milliliters
Coconut milk
5 milliliters
Fish sauce
(Contains: Vis)
150 g
Cauliflower Rice
120 g
Chicken thigh strips with kebab spices
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1363 kJ
Calories326 kcal
Fat24.8 g
Saturated Fat15 g
Carbohydrate14.5 g
Sugar10.4 g
Dietary Fiber8.3 g
Protein8.6 g
Salt2.2 g
Potassium262.2 mg
Calcium50.3 mg
Iron1 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
•Pan
•Wok or sautépan with lid
•Grater
•Tall-Sided Pan
•Colander
Cooking Steps
1
- Boil plenty of water for the cauliflower in a pot or saucepan.
- Cut the Romano pepper into thin strips.
- Trim the ends off the pak choi and roughly chop it.
Did you know... cauliflower florets are the flowers of the cauliflower plant, which is part of the cabbage family. They're also an excellent source of fibre and folic acid.
2
- Heat a drizzle of olive oil in a wok or deep frying pan with a lid over medium-high heat and fry the chicken thigh strips for 1 - 2 minutes. Add the Romano pepper and fry for 2 - 4 minutes.
- Heat a frying pan without any oil over high heat. Toast the pumpkin seeds for 1 - 2 minutes or until they start to pop, then remove from pan and set aside.
- Peel the ginger, then finely chop or grate it.
3
- Add the ginger, yellow curry spices, Peruvian spice mix, a quarter sachet of garam masala and a quarter tin of tomato paste per person. Fry for 1 - 2 minutes.
- Add the pakchoi and coconut milk. Let the curry simmer for 3 - 4 minutes over low heat, then add the fish sauce* and season with salt and pepper to taste (see Tip).
- Boil the cauliflower rice for 1 minute, then drain and rinse with cold water.
*Take care, this ingredient is salty! Use as preferred.
4
- Serve the cauliflower rice onto plates with the curry to the side.
- Garnish with the pumpkin seeds.
