Quick (max 20 min) - Main Protein: Veggie-Red Kidney Beans
with lime rice, fresh herbs and crispy fried onionsCalorieën
:
817 kcalEiwit
:
22.5g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkPlantaardig
Allergenen:
- Selderij
- Tarwe
- Selderij
- Kan sporen van allergenen bevatten
- Sesamzaad
- Gluten
- Pinda's
- Noten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Basmatirijst
½ pak(ken)
Rode kidneybonen
100 gram
Mix van ui, wortel en bleekselderij
(Bevat: Selderij)
½ stuk(s)
Knoflookteen
½ stuk(s)
Paprika
½ stuk(s)
Tomaat
½
Tomatenpuree
½ stuk(s)
Limoen
5 gram
Verse bladpeterselie en koriander
(Kan bevatten: Selderij)
125 ml
Kokosmelk
½ zakje(s)
Afrikaanse kruidenmix
15 gram
Gefrituurde uitjes
(Bevat: Tarwe Kan bevatten: Sesamzaad, Gluten, Pinda's, Noten)
Zelf toevoegen
½ el
Zonnebloemolie
naar smaak
Peper en zout
Benodigdheden
•Pan
•Hapjespan met deksel
Instructies
1
- Boil plenty of salted water in a pot or saucepan and cook the rice for 10 - 12 minutes or until done.
- Drain and add back to the pot.
Did you know... kidney beans contain more fibre than any other type of bean; just 100g already provides a third of the RDA.
2
- Heat a drizzle of sunflower oil in a lidded deep frying pan over medium-high heat and fry the vegetable mix, covered, for 3 minutes.
- Meanwhile, dice the bell pepper and tomato.
- Add the bell pepper to the vegetables and fry for another 5 minutes.
- Add the tomato, tomato paste and African-style spices to the vegetables and fry for 1 minute.
3
- Drain the kidney beans.
- Add the coconut milk and kidney beans to the vegetables, bring to a boil and let simmer until serving (see Tip). Season with salt and pepper.
- In the meantime, zest the lime and cut it into quarters.
- Finely chop the fresh herbs.
Tip: If you'd like the curry to be spicier, add sambal as preferred (if you have it).
4
- Mix the lime zest into the rice.
- Serve the rice in deep plates and top with the kidney bean curry.
- Garnish with the fresh herbs and crispy fried onions and serve with the lime wedges.
