Chana Masala with Crispy Falafel

Veggie

Spicy

New

on Basmati Rice

5 min

Difficulty: 1/3

Indian

Saucy, spicy curry chickpeas get a bit of crunch and extra protein from a crispy falafel topping. It all pairs perfectly with buttery rice. Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Basmati rice • Red onion • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Ginger • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Wheat

Crustaceans

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Fish

Gluten

Egg

Mustard

Wheat

Sulphites

Sesame

Utensils

Large Non-Stick Pan

Medium Pot

Measuring Cups

Large Pot

Measuring Spoons

Strainer

Tags

Veggie

Spicy

New

Climate-conscious

SEO

Ingredients

Falafel

150 g

Chickpeas

1 unit(s)

Basmati Rice

0.75 cup

Ginger

30 g

Curry Paste

2 tbsp

Garlic Salt

4 g

Tomato Sauce Base

2 tbsp

Coconut Milk

1 unit(s)

Dal Spice Blend

6 g

Red Onion

1 unit(s)

Baby Spinach

56 g

Cilantro

7 g

Plant-based Butter*

2 tbsp

Oil*

2 tbsp

Salt*

0.125 tsp

Pepper*

0.125 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) plant-based butter and half the garlic salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, peel, then cut onion into 1/4-inch pieces.
Peel, then mince or grate ginger.
Drain and rinse chickpeas.
If you like, roughly chop spinach.

In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
When hot, add onions. Cook for 4-5 min, stirring occasionally, until tender.
Add curry paste, tomato sauce base, Dal Spice Blend, 1 tbsp (2 tbsp) ginger and remaining garlic salt. Cook for 1 min, stirring often until fragrant. Season with pepper, if you like.

To pot with onions, add 1/4 cup (1/2 cup) water, chickpeas and coconut milk.
Bring to a boil over medium-high.
Once boiling, reduce heat to low. Cook, covered, for 8-10 min, stirring occasionally, until slightly thickened.
Add spinach. Stir until spinach is wilted. Season with salt and pepper.

Meanwhile, roughly tear falafel into quarters.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
When hot, add falafel pieces. Cook for 4-5 min, stirring occasionally, until golden. Season with salt and pepper.