avec légumes et couscous
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Lait de coco (extrait de noix de coco, eau) • Courgette • Petites tomates • Couscous marocain (blé) (semoule de blé dur) • Pâte de cari douce (eau, oignons, pâte de tomates, vinaigre, huile végétale, ail, amidon de maïs modifié, ail en poudre, sel, poudre de cari, épices, gomme de xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Épinards • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Bouillon de légumes en poudre (soya, sulfites) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
Allergens
Tags
Crevettes
285 g
Couscous
0.5 cup
Courgette
1 unit(s)
Petites tomates
113 g
Jeunes épinards
28 g
Lait de coco
1 unit(s)
Échalotes frites
14 g
Pâte de cari
1 tbsp
Bouillon de légumes en poudre
3.75 g
Mélange d'épices cumin-curcuma
4 g
Huile*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Butter*
1 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Using a fork, pierce tomatoes.
- Roughly chop spinach.
- To an unlined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil veggies in the middle of the oven for 8-12 min, stirring halfway until veggies are lightly charred and tender.
- Heat a large non-stick pan over medium-high.
- While the pan heats, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, shrimp and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer shrimp to a plate.
- Reheat the same pan over medium.
- Add coconut milk, half the stock powder (use all for 4 servings) and half the curry paste (use all for 4 servings).
- Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
- Add shrimp. Stir to coat.
- Fluff couscous with a fork. Stir in spinach.
- Divide couscous between bowls.
- Top with veggies and curried shrimp.
- Sprinkle with half the crispy shallots (use all for 4 servings).
640
kcal
Calories
37
g
Fat
23
g
Saturated Fat
50
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
30
g
Protein
195
mg
Cholesterol
1310
mg
Sodium
0.3
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
