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Geroosterde bloemkool in groene currysaus
Geroosterde bloemkool in groene currysaus

Geroosterde bloemkool in groene currysaus

met bruine rijst, paksoi en Thais basilicum

Basilicum heb je in verschillende soorten: rood, citroen en Thais. Thais basilicum heeft een anijsachtig aroma en geeft je gerecht een authentiek Aziatische smaak. Onze caloriebewuste recepten bevatten meer dan 270 g groenten en minder dan 700 calorieën.

Tags:
Calorie Smart
Plant-Based
Extra Veggies

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

190 g

Cauliflower

1 piece

Garlic

½ piece

Shallot

¼ piece

Lime

½ piece

Fresh lemongrass

5 g

Thai basil

75 g

Quick-cook brown rice

10 g

Chopped cashews

½ sachet(s)

Green curry spices

90 milliliters

Coconut milk

¼ piece

Pak choi

Not included in your delivery

½ tablespoon

Flour

¼ tablespoon

Sunflower oil

¼ tablespoon

Olive oil

to taste

Salt and pepper

¼ piece

Low sodium vegetable stock cube

1 teaspoon

Sugar

Nutrition Values

Calories670 kcal
Energy (kJ)2805 kJ
Fat30 g
Saturated Fat16 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber9.7 g
Protein15 g
Salt2 g
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

Bowl
Baking Sheet with Baking Paper
Pan with Lid
Wok or sautépan
Wok or sautépan

Cooking Steps

Bloemkool roosteren
1

Verwarm de oven voor op 200 graden. Snijd de bloem van de bloemkool in roosjes en de steel in blokjes. Meng in een kom de bloemkool met de olijfolie, peper en zout. Verdeel over een bakplaat met bakpapier en rooster 25 - 30 minuten in de oven, of tot de bloemkool goudbruin en krokant is geworden. Schep halverwege om.

Tip: Dit gerecht bevat meer dan 250 gram groente per portie. Mede door de bloemkool zorgt dat voor veel voedingsvezels en een goede calcium- en vitamine C-boost!

Voorbereiden
2

Breng ruim water aan de kook in een pan met deksel voor de rijst. Pers de knoflook of snijd fijn. Snipper de sjalot. Snijd de limoen in partjes. Kneus het citroengras door deze op 3 plaatsen te breken. Scheur het Thaise basilicum klein.

Koken en roosteren
3

Kook de rijst, afgedekt, in 10 minuten gaar. Giet af en laat zonder deksel uitstomen. Verhit ondertussen een wok of hapjespan zonder olie op middelhoog vuur en rooster de cashewstukjes goudbruin. Haal uit de pan en bewaar apart.

Smaakmakers fruiten
4

Verhit de zonnebloemolie in dezelfde wok of hapjespan op middelhoog vuur en fruit de knoflook en sjalot 2 minuten. Voeg de groene currykruiden en 1/2 el bloem per persoon toe en bak 1 minuut mee.

Curry afmaken
5

Voeg vervolgens de kokosmelk, het citroengras en per persoon: 50 ml water en 1 tl suiker toe. Verkruimel 1/4 bouillonblokje per persoon boven de pan. Breng het geheel aan de kook en laat 5 - 8 minuten op laag vuur pruttelen. Snijd ondertussen de paksoi in dunne reepjes. Voeg de laatste 3 minuten de paksoi en de helft van het Thaise basilicum toe.

Tip: Hoe kleiner je de paksoi snijdt, hoe beter.

Serveren
6

Haal het citroengras uit de curry en breng de curry op smaak met peper en zout. Verdeel de rijst en de geroosterde bloemkool over diepe borden. Schep de currysaus over de bloemkool. Garneer met de cashewstukjes en de rest van het Thaise basilicum. Serveer met 1 limoenpartje per persoon.

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