Roasted Vegetables with Fried Egg
over coconut rice with curry sauce
Shallots are slightly more delicate and have a more refined flavour than regular onions. So you can use them in much the same way as you would onions - and, with very little effort, take your dish to the next level!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Jasmine rice
90 milliliters
Coconut milk
½ piece
Courgette
½ piece
Bell pepper
65 g
Chestnut mushrooms
½ piece
Shallot
½ piece
Apple
½ sachet(s)
Yellow curry spices
1 piece
Egg
(Contains Egg)
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
Not included in your delivery
275 milliliters
Low sodium vegetable stock
2 tablespoon
Olive oil
1 teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C and prepare the stock. Slice the courgette into 1cm thick crescents. Dice the bell pepper into 1.5cm chunks and halve the mushrooms. Transfer the vegetables to a bowl along with half a teaspoon of yellow curry spices per person. Drizzle generously with olive oil and season with salt and pepper, then toss well to coat.
Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 15 - 18 minutes. Meanwhile, set aside (per person) 25ml coconut milk and 100ml stock to use later for the sauce. Transfer the rest of the coconut milk and stock to a pot or saucepan.
Bring to a boil and then reduce the heat to medium-low, before adding the rice to the pan. Boil the rice for 10 - 12 minutes, covered, then drain if needed and set aside (see Tip).
Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use the next day.
In the meantime, chop the shallot and finely dice the apple. Heat a drizzle of olive oil in a small saucepan over medium-high heat. Fry the shallot with the apple for 3 - 4 minutes, then add the rest of the yellow curry spices and fry for 1 minute. Add the flour and fry for another minute, then add the reserved coconut milk and stock. Bring to a boil and allow to reduce for 3 - 4 minutes. Season to taste with salt and pepper.
In the meantime, heat a drizzle of olive oil in a small frying pan and fry the egg. Season to taste with salt and pepper.
Serve the coconut rice on deep plates with the roasted vegetables and curry sauce. Top with the fried egg and garnish with the crispy onions.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.