Sesame Kohlrabi salad
with vegan chicken
Labels:
Veggie
•Extra groente
Allergenen :
Soja
•Selderij
•Mosterd
•Tarwe
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
½ stuk(s)
Koolrabi
½ stuk(s)
Wortel
80 gram
Vegan kipstukjes
(Bevat Soja)
½ zakje(s)
Kerriepoeder
(Bevat Selderij, Mosterd)
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode peper
½ stuk(s)
Limoen
75 gram
Bulgur
(Bevat Tarwe Kan bevatten Soja)
90 ml
Kokosmelk
100 gram
Spinazie
¼ zakje(s)
Gele currykruiden
Zelf toevoegen
1 el
Olijfolie
½ stuk(s)
Zoutarm paddenstoelen- of groentebouillonblokje
1 tl
[Zoutarme] sojasaus
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3333 kJ
Energie (kcal)797 kcal
Vetten40.2 g
waarvan verzadigd17.2 g
Koolhydraten72.6 g
waarvan suikers13.9 g
Vezels26.6 g
Eiwitten30.2 g
Zout2.7 g
Benodigdheden
•Pan
•Wok of hapjespan
•Koekenpan
Instructies
1
- Finely chop the onion.
- Cut the carrot in thin crescents.
- Peel the kohlrabi and cut into thin matchsticks. Set 1/4 of the Kohlrabi aside for later.
- Transfer the bulgur to a pot or saucepan and cover with water. Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and set aside.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Add the curry powder and the yellow curry spices and fry for 1 min.
- Add the onion and the carrot to the wok and fry for 2 - 3 minutes.
- Meanwhile, deseed and finely chop the red chilli pepper and mince or grate the garlic.
- Add the garlic and red chilli pepper* to the pan and fry for 1 minute, then add the kohlrabi and fry for 2 minutes.
*Take care this ingredient is spicy
3
- In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the vegan chicken pieces for 2 - 3 minutes per side Reduce the heat and fry for a further 4 - 5 minutes or until done. Season with salt and pepper to taste.
- Add the soy sauce and coconut milk to the vegetables and simmer for another 2 - 3 minutes.
- Meanwhile, cut the lime into quarters and add the juice of 1 lime wedge per person into the curry.
- Turn the heat to low, add the spinach gradually and allow it to wilt while stirring.
4
- Serve the bulgur in bowls and top with the curried vegetables and vegan chicken pieces.
- Garnish with the rest of the kohlrabi and the pumpkin seeds, and serve with the rest of the lime wedges.
Did you know...pumpkin seeds contain more magnesium and phosphorus than any other type of nut or seed. Magnesium boosts muscle health while phosphorus helps strengthen bones and teeth.
