Yellow Curry with Chestnut Mushrooms
over jasmin rice with salted peanuts
Tags:
Plant-Based
•Extra Veggies
Allergens:
Soja
•Mosterd
•Pinda's
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Jasmine rice
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
½ piece
Bell pepper
125 g
Chestnut mushrooms
125 milliliters
Coconut milk
½ piece
Lime
25 g
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
½ sachet(s)
Green curry spices
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
Sunflower oil
½ teaspoon
Sugar
25 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3234 kJ
Calories773 kcal
Fat41.8 g
Saturated Fat21.2 g
Carbohydrate87.2 g
Sugar16.4 g
Dietary Fiber11.5 g
Protein19.2 g
Salt1.8 g
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
•Wok or sautépan
Cooking Steps
1
- Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Dice the onion. Crush or mince the garlic.
- Cut the courgette and bell pepper into 2cm pieces.
- Quarter the mushrooms.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
2
- In a bowl, combine the coconut milk, curry paste, the sugar and the stock.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic, onion, courgette, bell pepper and mushrooms with the green curry seasoning for 3 minutes. Season with salt and pepper to taste.
- Reduce the heat. Deglaze with the curry-coconut mixture and simmer for a further 5 - 6 minutes, until the sauce thickens and the vegetables are soft.
3
- Quarter and zest the lime.
- Add the juice of 1 lime wedge per person to the curry. Season with salt and pepper to taste.
4
- Add lime zest to taste to the rice.
- Divide the rice over the plates and add the curry on top.
- Garnish with the peanuts.
- Serve with the rest of the lime wedges.
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