200°C · 30 minAllergens
Ei
Noten
Sulfiet
SojaIndian Peanut Balls
Lately, I've been delving into authentic Indian cuisine and I keep discovering new recipes! I love eating plenty of vegetables, and Sajoer Lodeh has become one of my new favourites. We gently stew various types of vegetables in a mildly spiced coconut sauce that you'll want to keep eating! It's a perfect combination with nasi guning (yellow rice) and the vegetarian peanut balls, inspired by a recipe from Joke Boon (from her cookbook De Vegaoptie). Served with a mildly spicy ketjap dip.
Indian Peanut Balls
Green beans, carrot, cauliflower, pointed cabbage, Brussels sprouts, candlenuts, onion, spring onion, garlic, coriander seeds, cumin seeds, lemongrass, turmeric, galangal, sambal brandal, coconut cream, organic vegetable stock, red chilli, galangal, brown rice, basmati rice, coconut milk, white wine vinegar, bay leaf, lime leaf, kidney beans, peanuts, sesame oil, ketjap (gluten-free), pasteurised egg, oats, Chinese five spice, ginger, sunflower oil, pepper and salt.
Allergens: ei, noten, pinda, soja, sulfiet.
Microwave
Heat the rice with the vegetables and the peanut balls (4 servings) covered with cling film for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the ketjap dip.
Oven — 200°C, 30 minMarleen's choice
Preheat the rice with the vegetables and the peanut balls (3 servings) covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 30 minutes (2 or more persons). Serve with the ketjap dip.
Average weight: 540 g
