Fennel Curry with Coriander Yogurt Sauce

Name: Fennel Curry with Coriander Yogurt Sauce over brown rice with corn & naan bread
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 piece Red chili pepper; 1 piece Red onion; 35 g Ginger stir-fry sauce; 1 teaspoon Ground turmeric; 1 piece Garlic; 1 piece Fennel; 5 g Fresh coriander; 1 Tomato paste; 150 g Quick-cook brown rice; 180 milliliters Coconut milk; 140 g Corn; 1 piece Naan; 75 g Organic full-fat yogurt; ½ piece Low sodium vegetable stock cube; 1 tablespoon Sunflower oil; to taste Salt and pepper

over brown rice with corn & naan bread

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Did you know that you can use leftover fennel fronds to make a tasty and refreshing fennel tea? A healthy and tasty way to enjoy every part of this vegetable!

Tags:

Veggie

Allergens:

Tarwe

•Sesamzaad

•Soja

•Melk (inclusief lactose)

•Gluten

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 Time35 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red chili pepper

½ piece

Red onion

20 g

Ginger stir-fry sauce

(Contains: Tarwe, Sesamzaad, Soja)

½ teaspoon

Ground turmeric

½ piece

Garlic

½ piece

Fennel

2.5 g

Fresh coriander

(May be present: Selderij)

Tomato paste

75 g

Quick-cook brown rice

90 milliliters

Coconut milk

70 g

Corn

½ piece

Naan

(Contains: Tarwe, Melk (inclusief lactose), Gluten)

40 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3544 kJ

Calories847 kcal

Fat31 g

Saturated Fat16.5 g

Carbohydrate118.4 g

Sugar24.4 g

Dietary Fiber14.2 g

Protein20.2 g

Salt2.1 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 mg

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

•Pan with Lid

•Casserole with Lid

•Strainer

•Bowl

Cooking Steps

Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan for the rice. Deseed and finely chop the red chili pepper*. Chop the onion and crush or mince the garlic. Quarter the fennel and remove the tough core, then chop the fennel into strips. Roughly chop the coriander.

*Take care, this ingredient is spicy! Use as preferred.

Heat the sunflower oil in a deep frying pan over medium heat. Fry the onion with the garlic, chili pepper and turmeric for 1 - 2 minutes. Add the tomato paste, ginger stir-fry sauce and fennel, then fry for 4 - 6 minutes.

Boil the rice for 10 minutes, covered, then drain and set aside.

To the vegetables, add the coconut milk and crumble in the stock cube (see pantry for amount). Bring to a gentle boil, then stir in the corn. Cover with the lid and allow to simmer for 10 - 12 minutes. Taste the curry and season with salt and pepper as needed.

In the meantime, bake the naan for 5 - 7 minutes in the oven. In a bowl, combine the yogurt with a third of the coriander. Season to taste with salt and pepper.

Serve the rice on deep plates and top with the curry. Garnish with the rest of the coriander. Serve with the yogurt sauce and the naan bread alongside.