Spicy Vegetable Curry with Crunchy Chickpeas
with fresh mint & coconut yogurtCalories
:
785 kcalProtein
:
18g proteinTotal
:
25 minutesDifficulty
:
EasyPlant-based
Extra Veggies
Fibermaxxing
Allergens:
- Selderij
- May contain traces of allergens
- Gluten
This recipe provides 320 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Onion
1 piece
Garlic
½ piece
Lime
⅓ pack
Chickpeas
75 g
Quick-cook brown rice
200 g
Vegetable mix with cabbage
½ sachet(s)
Yellow curry spices
½ sachet(s)
Garam Masala
90 milliliters
Coconut milk
5 g
Fresh mint
(May be present: Selderij)
65 g
Coconut yogurt alternative
(May be present: Gluten)
Not included in your delivery
½ tablespoon
Olive oil
⅓ piece
Low sodium vegetable stock cube
50 milliliters
Water
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3285 kJ
Calories785 kcal
Fat35.6 g
Saturated Fat22.8 g
Carbohydrate92.7 g
Sugar17.5 g
Dietary Fiber17.4 g
Protein18 g
Salt2.3 g
Potassium222.5 mg
Calcium49.1 mg
Iron0.6 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 with Lid
•Colander
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Bowl
Cooking Steps
1
- Preheat the oven to 210°C.
- Boil plenty of water for the rice in a lidded pot or saucepan.
- Finely chop the onion and garlic. Cut the lime into four wedges.
- Drain the chickpeas in a colander and rinse under cold water, then pat them dry with kitchen paper.
2
- Boil the brown rice for 10 - 12 minutes, then drain and set aside with the lid on.
- Transfer the chickpeas to a parchment-lined baking sheet and drizzle lightly with olive oil. Season with salt and pepper and toss well to coat, then roast in the oven for 15 - 18 minutes until crunchy.
- Heat a light drizzle of olive oil in a frying pan. Fry the onion for 1 - 2 minutes. Add the vegetable mix, garlic, yellow curry spices* and garam masala*. Fry over medium-high heat for 3 - 4 minutes while stirring.
*Take care, this ingredient is spicy! Use as preferred.
3
- Add the stock cube and water (see pantry for amounts) to the vegetables and bring to a boil over low heat. Cook for 1 - 2 minutes.
- Add the coconut milk, soy sauce and one lime wedge per person, then cook for 3 more minutes. Stir well and add some salt and pepper to taste.
- In the meantime, finely chop the mint and mix with the coconut yogurt alternative. Season with salt and pepper.
4
- Serve the rice in deep bowls.
- Serve the curry next to the rice.
- Top with the mint yogurt and the crunchy chickpeas.
