Carribbean-Inspired Veggie Chicken & Peanut Stew
over brown rice with mango chutney & green beans4.5(132)
Calories
:
684 kcalProtein
:
24.7g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Plant-based
Allergens:
- Soja
- Gluten
- Tarwe
- Mosterd
- Pinda's
- Selderij
- Noten
- May contain traces of allergens
This Caribbean-inspired stew combines creamy peanut butter, sweet mango chutney and warm curry spices for a delicious meal, with a touch of island flavour thanks to the mix of sweetness, nuttiness and spice.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Vegan chicken pieces
(Contains: Soja)
20 milliliters
Ketjap manis
(Contains: Soja, Gluten, Tarwe)
½ piece
Red onion
20 g
Mango chutney
(Contains: Mosterd)
75 g
Quick-cook brown rice
½ tube
Peanut butter
(Contains: Pinda's May be present: Noten)
⅓ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ piece
Garlic
¼ piece
Cucumber
150 g
Green beans
Not included in your delivery
75 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
to taste
Salt
Nutrition Values
Energy (kJ)2861 kJ
Calories684 kcal
Fat21.8 g
Saturated Fat3.4 g
Carbohydrate91.8 g
Sugar19.1 g
Dietary Fiber10.8 g
Protein24.7 g
Salt2.4 g
Potassium576.5 mg
Calcium130.5 mg
Iron2.2 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
•Saucepan
•Pan with Lid
•Large wok or sautépan
•Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 minutes, covered.
- Meanwhile, boil plenty of water in a saucepan for the green beans (see Tip).
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Discard the tips of the green beans and then cut in half.
Tip: to save time, use a kettle instead.
2
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the plant-based chicken for 7 - 8 minutes.
- Add the onion, garlic and the curry powder and fry for 4 more minutes.
- Stir in the ketjap, the peanut butter, the mango chutney and the stock. Mix well and allow to simmer over low heat.
3
- Blanche the green beans for 3 minutes, then drain and transfer to the frying pan.
- Mix well and allow to simmer for 3 minutes.
- Meanwhile, thinly slice the cucumber.
- In a bowl, combine the white wine vinegar with the sugar and a pinch of salt. Add the cucumber and toss well to combine.
4
- Serve the rice on plates and top with the stew.
- Serve with the quick-pickled cucumber alongside.
