Spicy Coconut Curry with Mangetout

Name: Spicy Coconut Curry with Mangetout over brown rice with spinach & mixed beans
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 piece Red onion; 1 piece Garlic; 3 teaspoon Fresh ginger; 1 sachet(s) Yellow curry spices; 150 g Quick-cook brown rice; 180 milliliters Coconut milk; 35 g East Asian-style sauce; 2 piece Tomato; 1 pack Mixed beans; 100 g Mangetout; 100 g Spinach; 30 g Crispy fried onions; ½ piece Red chili pepper; 100 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; to taste Salt and pepper

over brown rice with spinach & mixed beans

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There is a special ingredient in your box! This brown quick-cook rice is quick and easy to prepare, while its high fibre content makes it a good alternative to white rice.

Tags:

Plant-based

•Special Ingredient

Allergens:

Soja

•Tarwe

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

½ piece

Garlic

1.5 teaspoon

Fresh ginger

½ sachet(s)

Yellow curry spices

75 g

Quick-cook brown rice

90 milliliters

Coconut milk

20 g

East Asian-style sauce

(Contains: Soja, Tarwe)

1 piece

Tomato

½ pack

Mixed beans

50 g

Mangetout

50 g

Spinach

15 g

Crispy fried onions

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

¼ piece

Red chili pepper

Not included in your delivery

50 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3186 kJ

Calories761 kcal

Fat31.5 g

Saturated Fat18.1 g

Carbohydrate91.9 g

Sugar17.3 g

Dietary Fiber17.6 g

Protein21.7 g

Salt2 g

Potassium295.4 mg

Calcium77.9 mg

Iron1.5 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

•Grater

•Casserole

•Colander

Cooking Steps

Boil plenty of water in a pot or saucepan for the rice.
Finely chop the onion and crush or mince the garlic. Finely grate the ginger.
Deseed and finely chop the red chili pepper*.
Prepare the stock.

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

Heat a clean deep frying pan over medium-high heat.
Bloom the yellow curry spices for around 1 minute or until fragrant. Add a drizzle of sunflower oil and mix well, then add the garlic, onion, chili pepper and ginger and fry for 2 more minutes.

Meanwhile, boil the rice for 10 minutes until done, then drain and set aside.
Add the stock, coconut milk and East Asian-style sauce to the frying pan.
Mix well and allow to reduce gently for 4 - 5 minutes.
In the meantime, dice the tomato and drain the mixed beans.

Add the tomato and the mangetout to the curry and cook gently for 5 minutes, then stir in the mixed beans and spinach and cook for 2 more minutes.
Season to taste with salt and pepper.
Serve the rice with the curry and garnish with the crispy fried onions.