Indiase curry met venkel en paprika
over brown rice with corn & naan bread
In dit recept maak je zelf de currypasta van pure, verse ingrediënten. Makkelijk, smaakvol én je bepaalt zelf hoe pittig het wordt.
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)
0.51 teaspoon
Ground turmeric
1 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
½ piece
Naan bread
(Contains Milk, Gluten, Wheat)
50 g
Organic full-fat yogurt
(Contains Milk)
½ piece
Bell pepper
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°. Boil plenty of water in a pan with lid for the rice and add a pinch of salt. Deseed and finely chop the chili pepper. Chop the onion. Press or mince the garlic. Cut the fennel first in half and then in quarters, then remove the tough core. Cut the fennel into thin strips and roughly chop the coriander.
Heat 1/2 tbsp sunflower oil per person in a deep frying pan with a lid on medium heat. Add the onion, garlic, red chili pepper (s) and 1/2 tsp turmeric per person and fry for 1 – 2 minutes. Then add the tomato paste, ginger stir-fry sauce and fennel and fry for another 4 – 6 minutes.
In the meantime, cook the rice in the pan with boiling water for 10 minutes, covered with the lid. Drain when finished and set aisde without the lid.
Shake the coconut milk well, then pour into the frying pan. Allow any clumps to melt, then crumble 1/4 stock cube per person into the pan and bring to a gentle boil. Drain the canned corn and add to the pan. Put the lid on and allow to simmer for 10 – 12 minutes. Taste and season with salt and pepper if necessary.
Heat the naan bread in the oven for 5 – 7 minutes. In the meantime, mix the yogurt in a bowl with 1/3 of the coriander and salt and pepper to taste.
Transfer the rice to deep plates and top with the curry. Serve with the naan bread and yogurt. Garnish with the rest of the coriander.