Kohlrabi-Coconut Curry with Veggie Chicken
over bulgur with lime, chili pepper & spinach
Bulgur is made of wheat grains; they're first steamed, then dried, and finally cracked. This results in a whole grain product that's full of fiber, iron and B-vitamins!
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
½ piece
Kohlrabi
½ piece
Carrot
80 g
Vegan chicken pieces
(Contains: Soja)
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ piece
Onion
½ piece
Garlic
½ piece
Red chili pepper
½ piece
Lime
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Soja)
90 milliliters
Coconut milk
100 g
Spinach
¼ sachet(s)
Yellow curry spices
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium mushroom or vegetable stock cube
1 teaspoon
[Reduced salt] soy sauce
½ tablespoon
Water
Nutrition Values
Utensils
Cooking Steps
- Slice the carrot in thin crescents and the onion into half rings.
- Peel the kohlrabi and cut into thin matchsticks. Set aside a quarter of the kohlrabi for later use.
- Transfer the bulgur to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount). Bring to a boil and cook the bulgur for 10 minutes, or until done. Drain and set aside.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Bloom the curry powder and the yellow curry spices for 1 min.
- Add the carrot and onion and fry for 2 - 3 minutes.
- Deseed and finely chop the chilli pepper* and crush or mince the garlic.
- Add both to the wok and fry for 1 minute, then add the kohlrabi and fry for 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 4 minutes until lightly browned, then stir in the water (see pantry for amount).
- Fry for 1 more minute until the water has evaporated, then transfer to the vegetables, along with the coconut milk and soy sauce.
- Simmer for 2 - 3 minutes.
- Meanwhile, quarter the lime.
- Gradually stir the spinach into the curry. Allow to wilt and reduce, then squeeze a quarter lime per person directly into the curry.
- Serve the bulgur in bowls, topped with the curry and the reserved kohlrabi.
- Serve the rest of the lime wedges alongside.
