Fennel Curry with Coriander Yogurt Sauce
over brown rice with corn & naan bread
Did you know that you can use leftover fennel stems to make a tasty and refreshing fennel tea? A healthy and tasty way to enjoy every part of this vegetable!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red chili pepper
½ piece
Red onion
20 g
Ginger stir-fry sauce
(Contains Wheat, Sesame, Soy)
½ teaspoon
Ground turmeric
½ piece
Garlic
½ piece
Fennel
2.5 g
Fresh coriander
(May be present Celery)
½
Tomato paste
75 g
Quick-cook brown rice
90 milliliters
Coconut milk
70 g
Corn
½ piece
Naan bread
(Contains Milk, Gluten, Wheat)
40 g
Organic full-fat yogurt
(Contains Milk)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan for the rice. Deseed and finely chop the red chili pepper*. Chop the onion and crush or mince the garlic. Quarter the fennel and remove the tough core, then chop the fennel into strips. Roughly chop the coriander.
*Take care, this ingredient is spicy! Use as preferred.
Heat the sunflower oil in a deep frying pan over medium heat. Fry the onion with the garlic, chili pepper and turmeric for 1 - 2 minutes. Add the tomato paste, ginger stir-fry sauce and fennel, then fry for 4 - 6 minutes.
Boil the rice for 10 minutes, covered, then drain and set aside.
To the vegetables, add the coconut milk and crumble in the stock cube (see pantry for amount). Bring to a gentle boil, then stir in the corn. Cover with the lid and allow to simmer for 10 - 12 minutes. Taste the curry and season with salt and pepper as needed.
In the meantime, bake the naan for 5 - 7 minutes in the oven. In a bowl, combine the yogurt with a third of the coriander. Season to taste with salt and pepper.
Serve the rice on deep plates and top with the curry. Garnish with the rest of the coriander. Serve with the yogurt sauce and the naan bread alongside.