Surinamese-Style Curry with Vegan Chicken and Parsnip
with parsley-coconut rice and cashews
This recipe provides 253 g vegetables per portion.
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
40 g
Quick-cook brown rice
80 g
Vegan chicken pieces
(Contains: Soja)
½ sachet(s)
Surinamese-style spices
½ piece
Garlic
1 piece
Onion
1 piece
Tomato
½ piece
Parsnip
½ sachet(s)
Yellow curry spices
5 g
Fresh flat leaf parsley
(May be present: Selderij)
90 milliliters
Coconut milk
5 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Noten, Macadamianoten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
Not included in your delivery
½ tablespoon
Olive oil
⅓ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a large pot or saucepan with a lid. Cook the rice for 10 minutes. Drain and set aside with the lid on to keep warm.
- In a bowl, mix the vegan chicken with half of the Greek yogurt and half of the Surinamese-style spice mix. Season to taste with salt and pepper.
- Press or mince the garlic and chop the onion. Cut the tomatoes into 1cm cubes.
- Peel the parsnip and give it a 1cm dice.
- Heat a drizzle of olive oil in a large frying pan over medium heat and fry the garlic and onion for 1 - 2 minutes.
- Add the rest of the Suriname-style spices, yellow curry spices, parsnip and tomatoes, then crumble in the stock cube (see pantry for amount). Fry for 7 - 9 minutes.
- Finely chop the parsley.
Did you know... just 100g parsnip contains almost 20% of your RDA of fibre. Fibre helps to keep your gut healthy, which makes it easier to absorb nutrients and keeps your immune system strong.
- Add the coconut milk, vegan chicken and the rest of the Greek yogurt to the sauce. Put the lid on and cook for 1 - 2 minutes over low heat.
- Roughly chop the cashew nuts.
- Add the desiccated coconut and three-quarters of the parsley to the rice and mix well.
- Serve the coconut rice and the curry on deep plates.
- Garnish with the cashew nuts and the rest of the parsley.
