Crispy Chickpeas & Plant-Based Mince with Yellow Curry Sauce
over courgetti & brown rice with fresh herbs- Gluten
- Haver
- Soja
- Gerst
- Haver
- Mosterd
- Rogge
- Selderij
- Tarwe
- Gluten
- May contain traces of allergens
There is a new ingredient in your box! Oatly cooking cream is lactose-free and more sustainable than its traditional dairy counterpart. With a mild, creamy taste, it's a perfect plant-based alternative.
Ingredients
75 g
Quick-cook brown rice
100 milliliters
Oatly organic cream alternative
(Contains: Gluten, Haver)
75 g
Vegan mince
(Contains: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten, May contain traces of allergens, Soja, Gerst, Gluten)
⅓ pack
Chickpeas
½ piece
Garlic
100 g
Courgetti
½ piece
Onion
½ piece
Carrot
½
Tomato paste
5 g
Fresh flat leaf parsley & coriander
(Contains: Selderij, May contain traces of allergens)
½ sachet(s)
Yellow curry spices
½ sachet(s)
African-inspired spice mix
Not included in your delivery
½ tablespoon
White wine vinegar
1 tablespoon
Olive oil
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of olive oil in a frying pan over medium heat and fry the chickpeas for 8 - 9 minutes.
- Add the mince and the African-inspired spices and fry for 5 more minutes.
- Season to taste with salt and pepper.
- Boil plenty of salted water in a pot and cook the rice for 10 minutes.
- Add the courgetti and cook for 1 - 2 more minutes, then drain and return to the pot.
- Slice the carrot into thin crescents.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the carrot for 2 minutes, covered.
- Chop the onion and crush or mince the garlic, then add both to the carrot. Fry for 4 - 5 minutes, covered, then deglaze with the white wine vinegar.
- Remove the lid, then add the tomato paste and the yellow curry spices.
- Fry for 1 minute, then add the Oatly cream alternative and the water for the sauce.
- Bring to a boil and allow to simmer until serving.
- In the meantime, chop the fresh herbs. Season the curry with salt and pepper.
- Serve the rice and courgetti on deep plates. Top with the curry sauce and the chickpea mixture.
- Garnish with the fresh herbs to finish.
