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Kikkererwtencurry met zoete aardappel
Kikkererwtencurry met zoete aardappel

Kikkererwtencurry met zoete aardappel

met rijst, mangochutney en verse munt en koriander

Kurkuma is een plant met prachtige bloemen. Het eetbare deel zit onder de grond en noemt men ook wel geelwortel.

Allergens:
Senf

The quantities provided above are averages only.

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

Total40 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

150 g

Zoete aardappel

½ unit

Ui

½ unit

Knoflookteen

1.5 cm

Verse gember

2 cm

Verse kurkuma

½ pack

Kikkererwten

½ pack

Tomatenblokjes

125 milliliters

Kokosmelk

75 g

Basmatirijst

5 g

Verse koriander en munt

50 g

Spinazie

20 g

Mangochutney

Not included in your delivery

75 milliliters

Groentebouillon

½ tablespoon

Zonnebloemolie

½ tablespoon

Wittewijnazijn

to taste

Peper en zout

Nutrition Values

Energy (kJ)4012 kJ
Calories959 kcal
Fat34 g
Saturated Fat21 g
Carbohydrate134 g
Sugar31 g
Dietary Fiber16 g
Protein22 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

Pan with Lid
Grater
Soup pan with lid

Cooking Steps

Voorbereiden
1

Bereid de bouillon. Breng ruim water met een snuf zout aan de kook in een pan met deksel voor de rijst. Snijd de zoete aardappel in blokjes van maximaal 1 cm. Snipper de ui. Pers de knoflook of snijd fijn. Rasp de verse gember en de verse kurkuma. Laat de kikkererwten uitlekken.

Bakken
2

Verhit 1/2 el zonnebloemolie per persoon in een soeppan met deksel op middelhoog vuur. Roerbak de knoflook, ui, gember en kurkuma 1 - 2 minuten. Voeg de zoete-aardappelblokjes toe en bak nog 2 - 3 minuten mee.

Koken
3

Blus af met 1/2 el wittewijnazijn per persoon, de bouillon, de tomatenblokjes en de kokosmelk. Breng de curry aan de kook. Verlaag het vuur en laat, afgedekt, 15 - 20 minuten zachtjes koken, tot de zoete aardappel zacht is. Kook ondertussen de rijst, afgedekt, in 10 - 12 minuten gaar. Giet daarna af en laat zonder deksel uitstomen.

Snijden
4

Ris de blaadjes van de takjes munt. Snijd de muntblaadjes en de koriander fijn.

Curry maken
5

Haal het deksel van de soeppan en voeg de laatste 5 minuten de kikkererwten toe aan de curry. Voeg ook de spinazie hand voor hand toe en laat al roerend slinken. Breng goed op smaak met peper en zout.

Serveren
6

Verdeel de rijst en curry over diepe borden. Garneer met de verse munt en koriander. Serveer met de mangochutney.

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