Sweet Apple and Corn Curry with Parsley and Mint Yogurt
with purple carrot and flatbread
This recipe provides 261 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
½ piece
Onion
2.5 teaspoon
Fresh ginger
¼ piece
Red chili pepper
½ piece
Purple carrot
½ piece
Apple
70 g
Corn
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ sachet(s)
Surinamese-style spices
125 milliliters
Coconut milk
10 g
Chopped pecans
(Contains: Noten, Pecannoten May be present: Pinda's, Sesamzaad, Noten)
10 g
Pumpkin seeds
(May be present: Pinda's, Sesamzaad, Noten)
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
1 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
(Low sodium) vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic. Dice the onion.
- Peel the ginger and then mince it or use a microplane as preferred.
- Deseed the red chili pepper and finely chop a quarter of the chili per person.
- Heat a drizzle of olive oil in a wok or deep frying pan over low heat. Fry the onion, garlic, ginger and half of the chopped chili pepper for 2 minutes.
- Chop the carrot into thin crescents.
- Core and dice the apple.
- Add the carrot, corn and apple to the pan, along with the curry powder and Surinamese spices. Crumble in the stock cube (see pantry for amount) and fry for 6 - 8 minutes.
- Add the coconut milk to the pan and let it simmer over low heat for 5 - 7 minutes (see Tip). Season with salt and pepper to taste.
Tip: if the curry is too dry, add 30 ml of water per person.
- Heat a clean frying pan over high heat and toast the pumpkin seeds and pecans for 1 - 2 minutes.
- Finely chop the parsley and mint. In a small bowl, mix a quarter of the yogurt package per person with the parsley and mint. Season with salt and pepper to taste.
- Heat the same frying pan and warm the flatbread for 30 seconds on each side over medium-high heat (see Tip).
Tip: you can also prepare the flatbreads in the oven. Preheat the oven to 180°C and bake for 3 - 4 minutes or until crunchy.
- Serve the sweet veggie curry on deep plates.
- Garnish with the pumpkin seeds, the pecans, the rest of the chilli pepper and the herb yogurt.
- Serve with the flatbread.
