avec riz basmati à la coriandre
Le lait de coco ajoute une richesse soyeuse à ce savoureux dal de pois chiches et de lentilles. Le riz herbacé et beurré et les pains plats grillés sont là pour absorber toute cette riche sauce! Ingrédients: Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Lait de coco (extrait de noix de coco, eau) • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Tomates Roma • Riz basmati • Oignon rouge • Lentilles rouges • Épinards • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Mélange d’épices indien (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) (moutarde) • Bouillon de légumes en poudre (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) (soya, sulfites) • Coriandre.
Allergens
Utensils
Tags
Pois chiches
1 unit(s)
Lentilles rouges
0.5 cup
Riz basmati
0.75 cup
Lait de coco
1 unit(s)
Mélange d'épices indien
18 g
Purée de gingembre et d’ail
2 tbsp
Coriandre
7 g
Tomato
2 unit(s)
Oignon rouge
1 unit(s)
Bouillon de légumes en poudre
7.5 g
Pain plat
2 unit(s)
Jeunes épinards
56 g
Butter*
1 tbsp
Huile*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Preheat the oven to 450˚F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) 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 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Meanwhile, using a strainer, rinse lentils until water runs clear.
- Drain and rinse chickpeas.
- To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop spinach.
- Roughly chop cilantro.
- Add vegetable stock powder, tomatoes and spinach. Cook for 2 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
- Toast in the bottom of the oven for 3 min, until softened.
- Transfer flatbreads to clean cutting board. Cut into wedges.
- Add half the cilantro to rice. Fluff and mix in with fork.
- Divide rice and dal between bowls.
- Sprinkle remaining cilantro over top.
- Serve flatbreads alongside.
1230
kcal
Calories
41
g
Fat
22
g
Saturated Fat
183
g
Carbohydrate
13
g
Sugar
24
g
Dietary Fiber
41
g
Protein
15
mg
Cholesterol
1880
mg
Sodium
0.3
g
Trans Fat
1800
mg
Potassium
300
mg
Calcium
12.5
mg
Iron
