Fennel Curry with Coriander Yogurt Sauce

Name: Fennel Curry with Coriander Yogurt Sauce over brown rice with toasted almonds & coconut milk
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 piece Red chili pepper; 1 piece Red onion; 35 g Ginger stir-fry sauce; 1 teaspoon Ground turmeric; 1 piece Garlic; 1 piece Fennel; 5 g Fresh coriander; 1 Tomato paste; 150 g Quick-cook brown rice; 180 milliliters Coconut milk; 100 g Organic full-fat yogurt; 1 piece Bell pepper; 140 g Corn; ⅔ sachet(s) Yellow mustard seeds; 20 g Shaved almonds; ½ piece Low sodium vegetable stock cube; 1 tablespoon Sunflower oil; to taste Salt and pepper

over brown rice with toasted almonds & coconut milk

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Brown rice has a slightly chewier texture and nutty flavour compared to white rice. It’s also higher in fiber and nutrients, making it a healthier choice!

Tags:

Extra Veggies

•Veggie

Allergens:

Tarwe

•Sesamzaad

•Soja

•Melk (inclusief lactose)

•Mosterd

•Noten

•Amandelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red chili pepper

½ piece

Red onion

20 g

Ginger stir-fry sauce

(Contains: Tarwe, Sesamzaad, Soja)

½ teaspoon

Ground turmeric

½ piece

Garlic

½ piece

Fennel

2.5 g

Fresh coriander

(May be present: Selderij)

Tomato paste

75 g

Quick-cook brown rice

90 milliliters

Coconut milk

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ piece

Bell pepper

70 g

Corn

⅓ sachet(s)

Yellow mustard seeds

(Contains: Mosterd)

10 g

Shaved almonds

(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3185 kJ

Calories761 kcal

Fat33.1 g

Saturated Fat16.9 g

Carbohydrate93.6 g

Sugar27.8 g

Dietary Fiber15.7 g

Protein18.3 g

Salt1.6 g

Potassium578.5 mg

Calcium114.8 mg

Iron2 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

•Strainer

•Casserole with Lid

•Bowl

•Tall-Sided Pan

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the rice.
Deseed and finely chop the chili pepper.* Chop the onion and crush or mince the garlic.
Quarter the fennel and remove the tough core, then chop the fennel into strips.
Cut the bell pepper into thin strips. Roughly chop the coriander.

*Take care, this ingredient is spicy! Use as preferred.

Heat a drizzle of sunflower oil in a deep frying pan over medium heat.
Fry the onion with the garlic, mustard seeds, chili pepper* and turmeric for 1 - 2 minutes.
Drain the corn and transfer to the pan, along with the tomato paste, ginger stir-fry sauce, fennel and bell pepper.
Mix well and fry for 4 - 6 minutes.

Boil the rice for 10 minutes, covered, then drain and set aside.
To the vegetables, add the coconut milk and crumble in the stock cube (see pantry for amount).
Bring to a gentle boil, then cover with the lid and allow to simmer for 10 - 12 minutes.
Taste the curry and season with salt and pepper as needed.

Heat a clean frying pan over high heat. Toast the almonds until golden brown, then remove from the pan and set aside.
In a bowl, combine the yogurt with a third of the coriander. Season to taste with salt and pepper.
Serve the rice on deep plates. Top with the curry and the yogurt sauce. Garnish with the almonds and the rest of the coriander.