Name: Kohlrabi-Coconut Curry with Veggie Chicken over bulgur with lime, chili pepper & spinach
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 piece Kohlrabi; 1 piece Carrot; 160 g Vegan chicken pieces; 1 sachet(s) Curry powder; 1 piece Onion; 1 piece Garlic; 1 piece Red chili pepper; 1 piece Lime; 150 g Bulgur; 180 milliliters Coconut milk; 200 g Spinach; ½ sachet(s) Yellow curry spices; 2 tablespoon Olive oil; 1 piece Low sodium mushroom or vegetable stock cube; 2 teaspoon [Reduced salt] soy sauce; 1 tablespoon Water

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Recipes

Kohlrabi-Coconut Curry with Veggie Chicken

over bulgur with lime, chili pepper & spinach

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Bulgur is made of wheat grains; they're first steamed, then dried, and finally cracked. This results in a whole grain product that's full of fiber, iron and B-vitamins!

Tags:

Extra Veggies

•Source of fiber

•Plant-based

Allergens:

Soja

•Selderij

•Mosterd

•Tarwe

•Gluten

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

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: Tarwe, Gluten May be present: Soja)

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

½ tablespoon

Water

Nutrition Values

Energy (kJ)3333 kJ

Calories797 kcal

Fat40.2 g

Saturated Fat17.2 g

Carbohydrate72.6 g

Sugar13.9 g

Dietary Fiber26.6 g

Protein30.2 g

Salt2.7 g

Potassium207.8 mg

Calcium198.6 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

•Pan

•Wok or sautépan

•Casserole

Cooking Steps

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.

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.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 4 minutes until lightly browned, then stir in the water (see pantry for amount).
Fry for 1 more minute until the water has evaporated, then transfer to the vegetables, along with the coconut milk and soy sauce.
Simmer for 2 - 3 minutes.
Meanwhile, quarter the lime.

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.