Spicy Bean Curry with Cherry Tomatoes & Crispy Onions
with East Asian-style sauce, brown rice & mangetout
Coconut milk adds a creamy and rich texture to curries with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
75 g
Quick-cook brown rice
90 milliliters
Coconut milk
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
65 g
Red cherry tomatoes
½ pack
Mixed beans
50 g
Mangetout
50 g
Spinach
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
¼ piece
Red chili pepper
25 g
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
Not included in your delivery
50 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the rice.
- Prepare the stock.
- Boil the rice for 10 minutes until done, then drain and set aside.
- Meanwhile, chop the onion.
- Deseed and finely chop the red chili pepper.*
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion with the curry paste and chili pepper for 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Add the stock, coconut milk and East Asian-style sauce to the frying pan.
- Mix well and allow to reduce gently for 4 - 5 minutes.
- In the meantime, halve the cherry tomatoes and drain the mixed beans (see Tip).
Tip: if preferred, carefully discard the tough ends of the mangetout.
- Add the cherry tomatoes and the mangetout to the curry. Cook gently for 7 minutes.
- Stir in the mixed beans and the spinach and cook for 2 more minutes. Season to taste with salt and pepper.
- Serve the rice with the curry and garnish with the crispy fried onions.
