Peanut-tastic Chickpea Curry with Sticky Eggplant Topping
over rice with sweet potato, lime & coriander
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
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
Utensils
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.
- Cut the lime into wedges. Roughly chop the peanuts and the coriander.
- Serve the rice on deep plates, topped with the curry and the eggplant.
- Garnish with the peanuts and the coriander. Serve the lime wedges alongside.
