Spicy Coconut Curry with Mangetout
over brown rice with spinach & mixed beans
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.
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
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
Utensils
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.
