Plant-Based Chicken in Peanut Curry Sauce

Name: Plant-Based Chicken in Peanut Curry Sauce over rice with Romano beans & mango chutney
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: 150 g White long grain rice; 1 piece Onion; 1 piece Garlic; 100 g Romano beans; 40 milliliters Ketjap manis; ⅔ sachet(s) Curry powder; 1 tube Peanut butter; 40 g Mango chutney; 1 piece Cucumber; 160 g Vegan chicken pieces; 1 piece Carrot; 1 tablespoon White wine vinegar; 1 teaspoon Sugar; 1 tablespoon Sunflower oil; 150 milliliters Low sodium vegetable stock

over rice with Romano beans & mango chutney

3.9

(92)

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Romano beans are truly versatile: they can be eaten raw, as a side dish, or added as an ingredient to dishes like this one!

Tags:

Calorie Smart

•Plant-based

•Extra Veggies

Allergens:

Soja

•Tarwe

•Selderij

•Mosterd

•Pinda's

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

75 g

White long grain rice

½ piece

Onion

½ piece

Garlic

50 g

Romano beans

20 milliliters

Ketjap manis

(Contains: Soja, Tarwe)

⅓ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

½ tube

Peanut butter

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

20 g

Mango chutney

(Contains: Mosterd)

½ piece

Cucumber

80 g

Vegan chicken pieces

(Contains: Soja)

½ piece

Carrot

Not included in your delivery

½ tablespoon

White wine vinegar

½ teaspoon

Sugar

½ tablespoon

Sunflower oil

75 milliliters

Low sodium vegetable stock

Nutrition Values

Energy (kJ)2917 kJ

Calories697 kcal

Fat20.9 g

Saturated Fat2.8 g

Carbohydrate101.6 g

Sugar28.6 g

Dietary Fiber9.3 g

Protein23.2 g

Salt2.4 g

Potassium331.5 mg

Calcium34 mg

Iron0.3 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

•Bowl

•Pan

•Saucepan

•Large wok or sautépan

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes.
Meanwhile, boil plenty of water in a saucepan for the vegetables.
Prepare the stock. Chop the onion and crush or mince the garlic. Dice the carrot.
Discard the tips of the Romano beans and then cut into 4cm chunks. In a bowl, combine the garlic with the plant-based chicken and the ketjap.

Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
Fry the onion with the curry powder for 2 - 3 minutes, then add the plant-based chicken in its marinade and fry for a further 4 - 5 minutes.
Stir in the peanut butter, mango chutney and stock.
Mix well and allow to simmer over low heat.

Blanche the Romano beans and carrot for 3 minutes, then drain and transfer to the frying pan.
Mix well and allow to simmer for 3 minutes.
Meanwhile, thinly slice the cucumber.
In a bowl, combine the white wine vinegar with the sugar and a pinch of salt. Add the cucumber and toss well to combine.