Fennel Curry with Coriander Yogurt Sauce
over brown rice with toasted almonds & coconut milk
Brown rice has a slightly chewier texture and nutty flavour compared to white rice. It’s also higher in fiber and nutrients, making it a healthier choice!
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 Tarwe, Sesamzaad, Soja)
½ teaspoon
Ground turmeric
½ piece
Garlic
½ piece
Fennel
2.5 g
Fresh coriander
(May be present Selderij)
½
Tomato paste
75 g
Quick-cook brown rice
90 milliliters
Coconut milk
50 g
Organic full-fat yogurt
(Contains Melk (inclusief lactose))
½ piece
Bell pepper
70 g
Corn
⅓ sachet(s)
Yellow mustard seeds
(Contains Mosterd)
10 g
Shaved almonds
(Contains Amandelnoten May be present Pinda's, Noten, Sesamzaad)
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
- Boil plenty of salted water in a pot or saucepan for the rice.
- Deseed and finely chop the 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.
- Cut the bell pepper into thin strips. Roughly chop the coriander.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of sunflower oil in a deep frying pan over medium heat.
- Fry the onion with the garlic, mustard seeds, chili pepper* and turmeric for 1 - 2 minutes.
- Drain the corn and transfer to the pan, along with the tomato paste, ginger stir-fry sauce, fennel and bell pepper.
- Mix well and 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 cover with the lid and allow to simmer for 10 - 12 minutes.
- Taste the curry and season with salt and pepper as needed.
- Heat a clean frying pan over high heat. Toast the almonds until golden brown, then remove from the pan and set aside.
- 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. Top with the curry and the yogurt sauce.
- Garnish with the almonds and the rest of the coriander.