Peanut Curry with Spicy Candied Coconut Topping
with noodles, bell pepper & spinach- Pinda's
- Tarwe
- Gluten
- Noten
- May contain traces of allergens
- Sesamzaad
- Pinda's
The desiccated coconut in this recipe is the perfect base for a spicy, candied topping: toasty, crunchy, with a little bit of heat and sweetness – it’s a great way to add extra texture and flavour to your meal!
Ingredients
½ piece
Onion
½ piece
Bell pepper
100 g
Spinach
½ piece
Garlic
5 g
Ginger paste
125 milliliters
Coconut milk
½ sachet(s)
Yellow curry spices
1 tube
Peanut butter
(Contains: Noten, May contain traces of allergens, Pinda's)
5 g
Desiccated coconut
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
100 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
Not included in your delivery
1.5 tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Sambal
½ teaspoon
Sugar
½ tablespoon
White balsamic vinegar
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cook the noodles for 4 - 5 minutes, or until al dente (see Tip).
- Reserve 50ml cooking liquid per person, then drain.
- Rinse under cold water and return to the pot.
Health Tip: if you're watching your calorie intake, use just two thirds of the noodles. You can keep the rest to use another time.
- Slice the onion into half-rings and crush or mince the garlic.
- Heat a generous drizzle of sunflower oil in a deep frying pan over medium heat.
- Fry the coconut with the sambal and the sugar, stirring gently until the sugar has dissolved. Transfer to a bowl and set aside.
- Meanwhile, cut the bell pepper into strips.
- Heat a drizzle of sunflower oil in the same pan over low heat. Fry the garlic, the ginger paste and the onion for 1 minute.
- Add the yellow curry spices and the peanut butter, then crumble in the stock cube (see pantry for amount).
- Fry for 1 minute, then add the bell pepper, the white balsamic vinegar, the coconut milk and the soy sauce.
- Stir in the reserved cooking liquid and allow the peanut butter to melt, then simmer for 3 - 4 minutes.
- Transfer the noodles and the spinach to the curry. Mix well, allowing the spinach to wilt and reduce. Season to taste with salt and pepper.
- Serve the curry on deep plates and finish with the candied coconut topping.
