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Jambalaya

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Jambalaya
503
calories
Calories
0
Print
easy
Difficulty
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Nutritions
1 serving contains
Fat22.51 g
Saturated Fat Acids7.84 g
Protein37.16 g
Roughage5.85 g
Sugar added0 g
Calorie503
Carbohydrates/g39.86
Cholesterol/mg89.51
Vitamin A/mg75
Vitamin D/μg0.09
Vitamin E/mg3.53
Vitamin B₁/mg0.29
Vitamin B₂/mg0.36
Niacin/mg22.64
Vitamin B₆/mg0.96
Folate/μg63.27
Pantothenic acid/mg1.49
Biotin/μg10.09
Vitamin B₁₂/μg0.33
Vitamin C/mg75.57
Potassium/mg773.87
Calcium/mg81.58
Magnesium/mg116.05
Iron/mg3.03
Iodine/μg3.24
Zinc/mg2.27
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
1 ⅔ cups
2
onions (finely chopped)
3 cloves
garlic (finely chopped)
2
green chile (deseeded and sliced)
1 tablespoon
1 teaspoon
fresh Ginger root (grated)
½ cup
ground almonds
2 tablespoons
2 tablespoons
1 ⅔ cups
cup
2 tablespoons
4 cups
1
green pepper (diced)
1
red pepper (diced)
cup
¼ teaspoon
ground Cardamom
¼ teaspoon
ground cinnamon
1 teaspoon
ground Cumin
1 teaspoon
ground cilantro
½ cup
Kidney bean (canned)
1
Banana (sliced)
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Preparation

Preparation steps

Step 1/5
Cook the rice according to the instructions on the packet, until al dente.
Step 2/5
Mix together the onions, garlic, chilli, curry paste, grated ginger and ground almonds.
Step 3/5
For the sauce, heat the butter, stir in the flour and cook until brown, stirring constantly. Gradually add the vegetable stock and coconut milk and stir until thickened. Remove from the heat.
Step 4/5
Heat the oil in a pan and sauté the chicken pieces. Add the peppers, baby corn cobs, cardamom, cinnamon, cumin and coriander. Sweat all together briefly, then stir in the prepared onion and spice mixture and the prepared sauce.
Step 5/5
Simmer for about 30 minutes, stirring occasionally. 5 minutes before the end of cooking time mix in the rinsed and drained beans, the rice and sliced banana. Season to taste with salt and serve.

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