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Beet curry with nuggets

This delicious vegetable curry can be whipped up in no time. We also serve you our vegan nuggets, which are fried until crispy with the colorful vegetable breadcrumbs. The curry spice from WIBERG gives the dish a special twist.

45 mins

2

½ pack of Easy To Mix Nuggets

30 g vegan vegetable breading

180 - 200 g turnip vegetables (frozen), finely diced

100 ml coconut milk

1 tbsp WIBERG Curry Delhi spice

120 g basmati rice

2 tbsp sesame oil

4 colorful mini carrots

WIBERG star ice cream and cinnamon sticks as decoration

Mix Easy To Mix nuggets according to instructions and cool.

Heat sesame oil in a deep pan and fry the vegetables and season with the Curry Delhi spice. Then deglaze with coconut milk.

Prepare rice according to instructions.

Peel the mini carrots and simmer them in a pot of boiling salted water for about 10-15 minutes until soft.

After the cooling time, form nuggets from the mixed mixture, moisten them with a little water, bread them with the vegetable breading and fry them until crispy according to the instructions.

Divide the rice, beet curry and nuggets onto the plates and serve with star ais and cinnamon sticks and mini carrots.

Bon appetit!

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