Name: Family - Hidden veggies - 20-25 min - veggie - other cheese - rice with cauliflower rice and mango chutney
Total time: 25 min
Yield: 2
Cuisine: Indiase
Ingredients: 1 pak(ken) Kikkererwten; 200 gram Bloemkoolrijst; 75 gram Witte langgraanrijst; 1 stuk(s) Ui; 2 stuk(s) Knoflookteen; 2 stuk(s) Tomaat; 1 stuk(s) Wortel; 100 gram Roomkaas; 1.5 zakje(s) Kerriepoeder; 40 gram Mangochutney; 20 gram Geroosterde cashewnoten; 10 gram Verse bladpeterselie; 1 stuk(s) Limoen; 2 el Zonnebloemolie; 100 ml Zoutarme groentebouillon; naar smaak Peper en zout

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Recepten

Indiase Recepten

Family - Hidden veggies - 20-25 min - veggie - other cheese - rice

with cauliflower rice and mango chutney

Krijg tot € 100 korting + 2 maanden gratis extra's

Labels:

Veggie

•Familie

Allergenen :

Melk (inclusief lactose)

•Selderij

•Mosterd

•Cashewnoten

•Noten

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

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

½ pak(ken)

Kikkererwten

100 gram

Bloemkoolrijst

40 gram

Witte langgraanrijst

½ stuk(s)

1 stuk(s)

Knoflookteen

1 stuk(s)

Tomaat

½ stuk(s)

Wortel

50 gram

Roomkaas

(Bevat: Melk (inclusief lactose))

¾ zakje(s)

Kerriepoeder

(Bevat: Selderij, Mosterd)

20 gram

Mangochutney

(Bevat: Mosterd)

10 gram

Geroosterde cashewnoten

(Bevat: Cashewnoten, Noten Kan bevatten: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

5 gram

Verse bladpeterselie

(Kan bevatten: Selderij)

½ stuk(s)

Limoen

Zelf toevoegen

1 el

Zonnebloemolie

50 ml

Zoutarme groentebouillon

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2741 kJ

Energie (kcal)655 kcal

Vetten29.3 g

waarvan verzadigd7.7 g

Koolhydraten74.6 g

waarvan suikers20.7 g

Vezels16.8 g

Eiwitten19.7 g

Zout1.1 g

Potassium472.7 mg

Calcium51.5 mg

Iron1.2 mg

Benodigdheden

•Hapjespan met deksel

•Pan

•Staafmixer

•Koekenpan

Instructies

Dice the tomato and chop the carrot into thin crescents.
Heat a drizzle of sunflower oil in a lidded deep frying pan over medium-high heat and fry the tomato and carrot for 2 - 3 minutes.
In the meantime, chop the onion and crush or mince the garlic.
Add to the deep frying pan and fry for another 1 - 2 minutes.

Boil plenty of water in a pot or saucepan for the rice. Prepare the stock.
Add the curry spices to the pan with the vegetables and fry for 1 minute, then stir in the stock and mango chutney. Bring to a quick boil, cover with a lid, and simmer on medium heat for 8 - 10 minutes.
Boil the rice for 8 - 11 minutes or until done. Add the cauliflower rice during the final minute of cooking. Drain and season with salt and pepper. Keep warm until serving.

Drain and rinse the chickpeas.
Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the chickpeas for 12 - 15 minutes. Season with salt and pepper to taste.
Chop the parsley. Quarter the lime.
Add the cream cheese to the curry and use an immersion blender to puree it into a smooth sauce (see Tip). Season with salt and pepper to taste.

Tip: If preferred you can also puree the chickpeas. Add some extra stock to reach the desired consistency.

Serve the rice on plates.
Add the curry on top following with the chickpeas.
Garnish with the cashews and parsley.
Serve with the lime wedges.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!