Indonesian-style Egg Curry with Green Beans
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Indonesian-style Egg Curry with Green Beans

with rice and krupuk

Labels:
Veggie
Allergenen :
Eieren
•Tarwe
•Sesamzaad
•Soja

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

75 gram

Basmatirijst

2 stuk(s)

Ei

(Bevat Eieren)

½ stuk(s)

Ui

1 stuk(s)

Knoflookteen

½ stuk(s)

Tomaat

½ zakje(s)

Javaanse wokpasta

(Bevat Tarwe, Sesamzaad, Soja)

100 gram

Sperziebonen

½

Tomatenpuree

45 ml

Kokosmelk

15 gram

Gefrituurde uitjes

(Bevat Tarwe Kan bevatten Sesamzaad, Gluten, Pinda's, Noten)

2.5 gram

Verse koriander

(Kan bevatten Selderij)

Zelf toevoegen

1 el

Zonnebloemolie

½ tl

Suiker

1 el

[Zoutarme] ketjap manis

½ el

[Zoutarme] sojasaus

naar smaak

Sambal

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)3623 kJ
Energie (kcal)866 kcal
Vetten41.4 g
waarvan verzadigd14.9 g
Koolhydraten92.3 g
waarvan suikers24.5 g
Vezels7.5 g
Eiwitten28.7 g
Zout2.7 g

Benodigdheden

•Hapjespan of grote koekenpan

Instructies

1
  • Boil plenty of water in 2 pots. Discard the tips of the green beans and then cut in half.
  • Cook the rice for 12 - 15 minutes, then drain and set aside.
  • Rinse the eggs under the tap. In the other pot, cook the eggs for 4 minutes. Add the green beans and cook for another 2 - 4 minutes. Remove both from the pot and rinse with cold water.

Did you know.. eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of however don't get enough vitamin D, particularly during the darker winter months.

2
  • Cut the onion and tomato into course pieces.
  • Add the onion and garlic to a tall container and mix with an immersion blender into a paste. Remove from the container and set aside.
  • Add the tomato to the container and mix into a puree (see Tip).

Tip: you can also finely dice the tomato if you like a sauce with more structure.

3
  • Heat the sunflower oil in a large deep frying pan or wok over medium-high heat. Fry the onion-garlic mix, tomato paste and sambal to taste for 2 - 3 minutes.
  • Add the pureed tomatoes, the Javanese wok paste, the sugar, the ketjap and the soy sauce and fry for another 2 minutes. 
  • In the meantime, remove the shells from the eggs.
  • Finally, add the coconut milk, eggs and green beans and heat for 2 minutes. Season with salt and pepper to taste. 
4
  • Roughly chop the coriander.
  • Serve the rice and egg curry on plates.
  • Garnish with the crispy fried onions and coriander.