Quick (25 min) - High Protein - Beef - (try potato) - use EID Satay Sauce
with broccoli:
791 kcal:
39.4g :
24 minutenEiwitrijk
:
- Pinda's
- Ei
- Ei
- Mosterd
- Selderij
- Soja
- Gluten
- Tarwe
- Kan sporen van allergenen bevatten
- Noten
- Walnoten
- Paranoten
- Sesamzaad
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
½ zakje(s)
Groene currykruiden
100 gram
Gekruid rundergehakt
()
½ stuk(s)
Knoflookteen
180 gram
Broccoli
50 ml
Kokosmelk
35 gram
Witte langgraanrijst
½ bakje(s)
Pindakaas
( )
1 stuk(s)
Ei
()
½ stuk(s)
Rode ui
10 gram
Gezouten pinda's
( )
½ el
Zonnebloemolie
125 ml
Zoutarme runderbouillon
½ el
[Zoutarme] ketjap manis
•Pan
•Hapjespan
1
- Bring water to the boil in a pot or saucepan.
- Roll meatballs from the minced meat.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and bake the meatballs for 2-3 minutes then take out of the pan and set aside.
2
- Cook the rice for 12 - 15 minutes in the pot or saucepan.
- While the meatballs bake, finely chop the onion and garlic.
- Bake the onion and garlic for 2-3 minutes in the same deep frying pan that you used for the meatballs.
3
- In the meantime very finely chop the broccoli florets and dice the stem.
- Add the stem cubes to the onion and garlic, add the curry spices as well. Add the coconutmilk and peanutbutter. Bring to a boil and let simmer for 8-10 minutes. Adding the meatballs back in for the final 4-5 minutes.
- Add the finely chopped broccoli florets and eggs to the pot or saucepan, cooking them with the rice for the final 6-7 minutes.
4
- Roughly chop the peanuts.
- Serve the rice with broccoli in deep bowls, top with the curry and meatballs and the boiled egg.
- Garnish with the chopped peanuts.
