Kohlrabi-Coconut Curry with Veggie Chicken
over bulgur with lime, chili pepper & spinach4.0(42)
Calories
:
797 kcalProtein
:
30.2g proteinDifficulty
:
EasyPlant-based
Extra Veggies
Fibermaxxing
Special Ingredient
Allergens:
- Soja
- Selderij
- Mosterd
- Tarwe
- Gluten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
There is a special ingredient in your box! Kohlrabi is like a cross between cabbage and white turnip, with a crisp, slightly sweet flavour. Both raw, roasted or grilled, this root vegetable is full of flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Kohlrabi
½ piece
Carrot
80 g
Vegan chicken pieces
(Contains: Soja)
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ piece
Onion
½ piece
Garlic
½ piece
Red chili pepper
½ piece
Lime
75 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
90 milliliters
Coconut milk
100 g
Spinach
¼ sachet(s)
Yellow curry spices
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium mushroom or vegetable stock cube
1 teaspoon
[Reduced salt] soy sauce
Nutrition Values
Energy (kJ)3333 kJ
Calories797 kcal
Fat40.2 g
Saturated Fat17.3 g
Carbohydrate72.6 g
Sugar13.9 g
Dietary Fiber18.7 g
Protein30.2 g
Salt2.7 g
Potassium557.8 mg
Calcium198.6 mg
Iron2.5 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
•Pan
•Wok or sautépan
•Casserole
Cooking Steps
1
- Slice the carrot in thin crescents and the onion into half rings.
- Peel the kohlrabi and cut into thin matchsticks. Set aside a quarter of the kohlrabi for later use.
- Transfer the bulgur to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount). Bring to a boil and cook the bulgur for 10 minutes, or until done. Drain and set aside.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Bloom the curry powder and the yellow curry spices for 1 min.
- Add the carrot and onion and fry for 2 - 3 minutes.
- Deseed and finely chop the chilli pepper* and crush or mince the garlic.
- Add both to the wok and fry for 1 minute, then add the kohlrabi and fry for 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 7 - 8 minutes, then transfer to the vegetables.
- Add the coconut milk and the soy sauce, then mix well to combine.
- Allow to simmer for 2 - 3 minutes.
- Meanwhile, quarter the lime.
4
- Gradually stir the spinach into the curry. Allow to wilt and reduce, then squeeze a quarter lime per person directly into the curry.
- Serve the bulgur in bowls, topped with the curry and the reserved kohlrabi.
- Serve the rest of the lime wedges alongside.
