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Jambalaya

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Jambalaya
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
503
calories
Calories
0
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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 steps

1.
Cook the rice according to the instructions on the packet, until al dente.
2.
Mix together the onions, garlic, chilli, curry paste, grated ginger and ground almonds.
3.
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.
4.
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.
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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein37.16 g(38 %)
Fat22.51 g(19 %)
Carbohydrates39.86 g(27 %)
Sugar added0 g(0 %)
Roughage5.85 g(20 %)
Vitamin A75 mg(9,375 %)
Vitamin D0.09 μg(0 %)
Vitamin E3.53 mg(29 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.36 mg(33 %)
Niacin22.64 mg(189 %)
Vitamin B₆0.96 mg(69 %)
Folate63.27 μg(21 %)
Pantothenic acid1.49 mg(25 %)
Biotin10.09 μg(22 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C75.57 mg(80 %)
Potassium773.87 mg(19 %)
Calcium81.58 mg(8 %)
Magnesium116.05 mg(39 %)
Iron3.03 mg(20 %)
Iodine3.24 μg(2 %)
Zinc2.27 mg(28 %)
Saturated fatty acids7.84 g
Cholesterol89.51 mg
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