W11 - Veggie, Quick (20 mins) - Primary PTN: no protein
lime, coriander and scallions
Labels:
Veggie
Allergenen:
Noten
•Cashewnoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
½ stuk(s)
Ui
1 stuk(s)
Knoflookteen
½ tl
Gemalen kurkuma
125 ml
Kokosmelk
½ stuk(s)
Limoen
5 gram
Verse koriander
(Kan bevatten: Selderij)
75 gram
Basmatirijst
250 gram
Bloemkool
½ pak(ken)
Kikkererwten
½ zakje(s)
Gele currykruiden
10 gram
Cashewstukjes
(Bevat: Noten, Cashewnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
5 gram
Gemberpuree
Zelf toevoegen
1 el
Olijfolie
60 ml
Zoutarme groentebouillon
naar smaak
Peper en zout
Benodigdheden
•Hapjespan of grote koekenpan
Instructies
1
- Preheat the oven to 180°C. Rinse the chickpeas under cold water and allow to drain, then pat dry with kitchen paper. Transfer the chickpeas to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper and roast in the oven for 15 - 20 minutes.
- Boil plenty of water in a pot or saucepan. Add the rice to the pot and cook for 8 - 11 minutes. Drain and set aside.
- Chop the cauliflower into small florets.
- Prepare the stock.
2
- Finely chop the onion.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in large deepfrying pan over medium-high heat. Add the onion, fry for 3 - 4 minutes.
- Add the gingerpaste, the garlic, and the yellow curry spices. Fry for 1 more minute.
3
- Add the coconut milk, the stock and the cauliflower and let simmer for 8 - 10 minutes.
- Meanwhile, chop the coriander.
- Cut the lime into 4 wedges.
- Add the turmeric and the juice of 1 lime wedge per person to the cauliflower curry. Let simmer for 1 - 2 minutes. Seasaon with salt and pepper.
4
- Serve the rice topped with the cauliflower curry.
- Serve the chickpeas on top of the curry.
- Garnish with the coriander and the chopped cashew nuts.
- Serve with a lime wedge on the side.
