Vegan Chicken Curry over Cauliflower Potato Mash
with apple, raisins and glazed carrotsCalories
:
815 kcalProtein
:
25.8g proteinTotal
:
30 minutesDifficulty
:
EasyPlant-based
Allergens:
- Selderij
- Mosterd
- Soja
- Amandelnoten
- Pinda's
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
This recipe provides 363 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
200 g
Potatoes
125 g
Cauliflower
½ piece
Purple carrot
½ piece
Carrot
½ bunch
Scallions
½ piece
Apple
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
80 g
Vegan chicken pieces
(Contains: Soja)
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Water
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Plant-based] butter
50 milliliters
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3411 kJ
Calories815 kcal
Fat40.1 g
Saturated Fat11.9 g
Carbohydrate81.7 g
Sugar34.7 g
Dietary Fiber18 g
Protein25.8 g
Salt2.3 g
Potassium1419 mg
Calcium111.3 mg
Iron1.9 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
•Large Frying Pan
•Casserole
•Potato Masher
Cooking Steps
1
- Peel and roughly chop the potatoes. Cut the head of the cauliflower into florets and dice the stem.
- Transfer the potatoes and cauliflower to a pot or saucepan and cover with water.
- Boil for 11 - 13 minutes, then drain and set aside, covered.
2
- Cut the carrots into thin slices about 0.5cm thick.
- Finely chop the scallions, keeping the white part separate from the greens.
- Heat a clean large frying pan over high heat. Toast the almonds for 1 - 2 minutes, or until golden-brown. Remove from the pan and set aside.
3
- Heat a drizzle of olive oil in the same frying pan used for the almonds over medium-high heat.
- Fry the carrots for 8 - 10 minutes, tossing halfway.
- Meanwhile, core and dice the apple.
4
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
Fry the vegan chicken and white part of the scallions for 3 - 4 minutes until lightly browned, then stir in the water (see pantry for amount). Fry for 1 more minute, or until the water has evaporated. - Deglaze the vegan chicken with the soy sauce and plant-based honey. Add salt and pepper to taste.
5
- Add the curry powder, half of the scallion greens, the apple and raisins to the vegan chicken, then fry for 3 - 4 minutes over medium heat. Add a knob of plant-based butter and season with salt and pepper.
- Meanwhile, roughly chop the toasted almonds.
- Add a knob of plant-based butter to the potatoes and cauliflower, along with the milk and some salt and pepper. Mash everything together.
6
- Serve the cauliflower-potato mash on plates.
- Top with the vegan chicken curry.
- Serve the carrots alongside the mash.
- Scatter over the chopped almonds and the rest of the scallion greens.
