Spicy Bean Curry with Cherry Tomatoes & Crispy Onions

Name: Spicy Bean Curry with Cherry Tomatoes & Crispy Onions with East Asian-style sauce, brown rice & mangetout
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 piece Red onion; 150 g Quick-cook brown rice; 180 milliliters Coconut milk; 35 g East Asian-style sauce; 125 g Red cherry tomatoes; 1 pack Mixed beans; 100 g Mangetout; 100 g Spinach; 30 g Crispy fried onions; ½ piece Red chili pepper; 45 g Yellow curry paste; 100 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; to taste Salt and pepper

with East Asian-style sauce, brown rice & mangetout

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Coconut milk adds a creamy and rich texture to curries with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.

Tags:

Plant-based

Allergens:

Soja

•Gluten

•Tarwe

•Mosterd

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

75 g

Quick-cook brown rice

90 milliliters

Coconut milk

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

65 g

Red cherry tomatoes

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

25 g

Yellow curry paste

(Contains: Soja, Mosterd May be present: Mosterd, Soja)

Not included in your delivery

50 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3793 kJ

Calories907 kcal

Fat38.5 g

Saturated Fat18.8 g

Carbohydrate107.3 g

Sugar14.6 g

Dietary Fiber23.5 g

Protein27.1 g

Salt3 g

Potassium435.6 mg

Calcium89 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

•Casserole

Cooking Steps

Boil plenty of water in a pot or saucepan for the rice.
Prepare the stock.
Boil the rice for 10 minutes until done, then drain and set aside.

Meanwhile, chop the onion.
Deseed and finely chop the red chili pepper.*
Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion with the curry paste and chili pepper for 2 minutes.

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

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, halve the cherry tomatoes and drain the mixed beans (see Tip).

Tip: if preferred, carefully discard the tough ends of the mangetout.

Add the cherry tomatoes and the mangetout to the curry. Cook gently for 7 minutes.
Stir in the mixed beans and the 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.