sur un riz basmati moelleux
Les pois chiches au cari, à la fois salés et épicés, sont légèrement croquants et la garniture croustillante des falafels leur apporte un supplément de protéines. Le tout se marie parfaitement avec du riz au beurre. Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Lait de coco (extrait de noix de coco, eau) • Falafel (pois chiches, eau, huile de canola/tournesol, farine de pois chiches, chapelure (farine enrichie, dextrose, sel, levure, huile de soya), flocons de pommes de terre (pommes de terre, mono et diglycérides, pyrophosphate acide de sodium, acide citrique), poudre à pâte, sel, ail, poudre d'oignon, herbes, piments serrano, dextrose, dextrine, racine de chicorée, cellulose en poudre, épices, bicarbonate de soude) (soya, blé) • Riz basmati • Oignon rouge • Épinards • 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) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Gingembre • Coriandre • Mélange d’épices dal (épices, poudre d'ail, sel, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Falafel
150 g
Pois chiches
1 unit(s)
Riz basmati
0.75 cup
Gingembre
30 g
Pâte de cari
2 tbsp
Sel d’ail
4 g
Base de sauce tomate
2 tbsp
Lait de coco
1 unit(s)
Mélange d’épices dal
6 g
Oignon rouge
1 unit(s)
Jeunes épinards
56 g
Coriandre
7 g
Beurre à base de plantes*
2 tbsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- 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.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) plant-based butter.
- Divide rice and chana masala between bowls.
- Top with falafel and tear cilantro over top.
1130
kcal
Calories
60
g
Fat
21
g
Saturated Fat
126
g
Carbohydrate
8
g
Sugar
17
g
Dietary Fiber
26
g
Protein
0
mg
Cholesterol
1610
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
200
mg
Calcium
8
mg
Iron
