Name: Peanut-tastic Chickpea Curry with Crispy Eggplant Topping over rice with sweet potato, lime & coriander
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g White long grain rice; 150 g Sweet potato; ⅔ pack Chickpeas; 20 g Garlic-ginger-chili mix; 1 piece Onion; 1 piece Eggplant; 1 piece Carrot; ½ piece Lime; 10 g Fresh coriander; 180 milliliters Coconut milk; 80 g Peanut sauce; 1 sachet(s) Yellow curry spices; 20 g Salted peanuts; 2 tablespoon Sunflower oil; 2 tablespoon [Reduced salt] ketjap manis; 200 milliliters Low sodium vegetable stock; 1 tablespoon Flour; to taste Salt and pepper

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Recipes

Peanut-tastic Chickpea Curry with Crispy Eggplant Topping

over rice with sweet potato, lime & coriander

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Did you know that chickpeas, in comparison to other legumes, contain 4 - 5 times more vitamin E? This antioxidant protects the body from harmful external influences.

Tags:

Plant-based

Allergens:

Pinda's

•Soja

•Zwaveldioxide en sulfiet

•Tarwe

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

White long grain rice

75 g

Sweet potato

⅓ pack

Chickpeas

10 g

Garlic-ginger-chili mix

½ piece

Onion

½ piece

Eggplant

1 piece

Carrot

¼ piece

Lime

5 g

Fresh coriander

(May be present: Selderij)

90 milliliters

Coconut milk

40 g

Peanut sauce

(Contains: Pinda's, Soja, Zwaveldioxide en sulfiet, Tarwe)

½ sachet(s)

Yellow curry spices

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

1 tablespoon

[Reduced salt] ketjap manis

100 milliliters

Low sodium vegetable stock

½ tablespoon

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4166 kJ

Calories996 kcal

Fat42.7 g

Saturated Fat17.5 g

Carbohydrate127.5 g

Sugar32.2 g

Dietary Fiber18.2 g

Protein21.3 g

Cholesterol0.3 mg

Salt2.5 g

Potassium608.7 mg

Calcium66.9 mg

Iron1 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

•Casserole with Lid

•Bowl

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 10 - 11 minutes, then drain and set aside (see Tip).
Prepare the stock. Chop the onion and drain the chickpeas.
Peel or thoroughly wash the sweet potato and carrot, then finely dice both.

Health Tip: if you're watching your calorie intake, prepare just half of the rice. You can keep the rest to use another time.

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
Fry the onion with the sweet potato, the carrot, the yellow curry spices and the garlic-ginger-chili mix* for 3 - 4 minutes.
Add the peanut sauce, the coconut milk, the stock and half of the ketjap, then bring to the boil.

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

Add the chickpeas and allow to simmer for 12 minutes, covered.
Finely dice the eggplant and transfer to a bowl. Add the flour and season with salt and pepper, then toss well to coat.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the eggplant for 8 - 9 minutes.
Stir in the rest of the ketjap and fry for 1 more minute.