Name: Vegan Curry with Magic Mince with chickpeas, courgette and brown rice
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g Quick-cook brown rice; 200 milliliters Oatly organic cream alternative; 150 g Vegan mince; ⅔ pack Chickpeas; 1 piece Garlic; 200 g Courgetti; 1 piece Onion; 1 piece Carrot; 1 Tomato paste; 10 g Fresh flat leaf parsley & coriander; 1 sachet(s) Yellow curry spices; 1 sachet(s) African-inspired spice mix; 1 tablespoon White wine vinegar; 2 tablespoon Olive oil; to taste Salt and pepper; 50 milliliters Water for the sauce

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Recipes

Vegan Curry with Magic Mince

with chickpeas, courgette and brown rice

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Tags:

Source of fiber

•Plant-based

Allergens:

Gluten

•Haver

•Soja

•Gerst

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Quick-cook brown rice

100 milliliters

Oatly organic cream alternative

(Contains: Gluten, Haver)

75 g

Vegan mince

(Contains: Gluten, Soja, Gerst May be present: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)

⅓ pack

Chickpeas

½ piece

Garlic

100 g

Courgetti

½ piece

Onion

½ piece

Carrot

Tomato paste

5 g

Fresh flat leaf parsley & coriander

(May be present: Selderij)

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

to taste

Salt and pepper

25 milliliters

Water for the sauce

Nutrition Values

Energy (kJ)3330 kJ

Calories796 kcal

Fat31.8 g

Saturated Fat4 g

Carbohydrate91.7 g

Sugar19.1 g

Dietary Fiber19.4 g

Protein28.5 g

Salt2.1 g

Potassium306 mg

Calcium44 mg

Iron2.3 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

•Tall-Sided Pan

•Pot

•Casserole with Lid

Cooking Steps

Heat a drizzle of olive oil in a frying pan over medium heat and fry the chickpeas for 13 - 14 minutes.
Add the magic mince and African-style spices in the last 5 minutes. Season with salt and pepper.
Boil plenty of salted water in a pot and cook the rice for 10 - 12 minutes.
Cook the courgette spaghetti along for the last 1 - 2 minutes, then drain, add back to the pot and season with salt and pepper.

Meanwhile, cut the carrot into thin crescents. Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the carrot, covered, for 2 minutes.
Meanwhile, chop the onion and crush or mince the garlic. Fry with the carrot, covered, for 4 - 5 minutes.
Deglaze with the white wine vinegar.
In the meantime, chop the fresh herbs.

Add the tomato paste and yellow curry spices to the vegetables, and fry, without lid, for 1 minute.
Then add the oatly cooking cream and the water for sauce (see pantry), bring to a boil and let simmer until serving. Season with salt and pepper.

Serve the rice and courgette on deep plates or in bowls and top with the curry sauce, the mince and chickpeas.
Garnish with the fresh herbs.

Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.