W46 - Butternut Squash & Plant-based Butter Chicken |Collaborative Kids Friendly BNL - CCR - 15 min - Asian or South American - Veggie
with Naan and rice
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
80 gram
Vegan kipstukjes
(Bevat: Soja)
½ zakje(s)
Garam masala
25 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
75 gram
Witte langgraanrijst
1 stuk(s)
Tomaat
1 stuk(s)
Knoflookteen
¼ stuk(s)
Flespompoen
½ stuk(s)
Limoen
15 gram
Tandooripasta
10 gram
Amandelschaafsel
(Bevat: Amandelnoten, Noten Kan bevatten: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
Zelf toevoegen
½ el
Zonnebloemolie
½ el
Honing [of plantaardig alternatief]
½ el
[Plantaardige] roomboter
¼ stuk(s)
Zoutarm paddenstoelen- of groentebouillonblokje
naar smaak
Peper en zout
Instructies
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
- Crush or mince the garlic. Dice the tomato.
- Zest the lime and cut into wedges.
- Cut the pumpkin in half. Scoop out the seeds and the stringy part of the flesh, then use a sharp knife to cut off the skin. Dice the flesh into 1cmx1cm cubes.
- Melt a knob of butter in a frying pan over medium-high heat.
- Add the pumpkin and fry for 4 - 5 minutes. Add the garam masala, tandoori paste, and garlic, fry for 2 - 3 minutes.
- Meanwhile, 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 or until done.
- Add the tomatoes to the pan of the pumpkin and fry for a further minute.
- Add the cooking cream, the juice of one lime wedge per person, stock cube, and the honey.
- Stir to combine, cover the pan and cook for 4 - 5 minutes.
- Season to taste with salt and pepper.
- Heat a frying pan without any oil over high heat. Toast the almond flakes until golden brown, then remove from the pan and set aside.
- Serve the rice on plates.
- Add the curry, top with the plant-based chicken and drizzle over the yoghurt.
- Garnish with the lime zest and almond flakes.
- Serve with the rest of the lime wedges.
