Family - Hidden veggies - 20-25 min - veggie - other cheese - rice
with cauliflower rice and mango chutney
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
½ pak(ken)
Kikkererwten
100 gram
Bloemkoolrijst
40 gram
Witte langgraanrijst
½ stuk(s)
Ui
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
Benodigdheden
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!
