avec garniture de chou-fleur mariné
Ingrédients : Poitrine de poulet • Chou-fleur • Lait de coco (extrait de noix de coco, eau) • Riz au jasmin • Mirepoix (carotte, oignon, céleri) • Lentilles rouges • Épinards • Vinaigre de riz (vinaigre de riz, sucre, sel) • 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) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • 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 • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Lentilles rouges
0.5 cup
Riz au jasmin
0.75 cup
Mirepoix
113 g
Chou-fleur
285 g
Jeunes épinards
56 g
Coriandre
7 g
Lait de coco
1 unit(s)
Purée de gingembre et d’ail
2 tbsp
Pâte de cari
2 tbsp
Bouillon de légumes en poudre
15 g
Mélange d'épices cumin-curcuma
4 g
Vinaigre de riz assaisonné
3 tbsp
Huile*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Sucre*
2 tsp
- Before starting, wash and dry all produce.
- Cut cauliflower into 1/2-inch pieces.
- Heat a large pot over medium-high.
- While pot heats, using a strainer, rinse lentils and rice until water runs clear.
- When hot, add 1 tbsp (2 tbsp) oil, mirepoix, lentils and rice. Season with salt and pepper. Cook for 1-2 min, stirring often until toasted.
- Add garlic-ginger puree, curry paste, Cumin-Turmeric Spice Blend and half the cauliflower. Cook for 30 sec, stirring often until fragrant.
- Add coconut milk, stock powder and 4 cups (6 cups) water. Season with salt and pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 14-18 min, stirring occastionally, until rice and lentils are tender and stew has thickened slightly. (TIP: If stew thickens before rice and lentils are tender, add more water, 1/4 cup at a time.)
- While stew cooks, to a small pot, add vinegar, remaining cauliflower, 1/4 cup (1/2 cup) water and 2 tsp (4 tsp) sugar. Season with salt and pepper. Bring to a simmer over medium-high.
- Once simmering, cook 2-3 min, stirring often, until sugar dissolves. Transfer cauliflower, including liquid, to a medium bowl. Set aside in the fridge to cool.
-
Pat chicken dry with paper towels. Season with salt and pepper.
-
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
-
Meanwhile, roughly chop spinach.
- Roughly chop cilantro.
- When stew is almost done, drain and discard pickling liquid from cauliflower.
- To the cauliflower, add half the cilantro. Toss to coat.
- Slice chicken.
- Stir spinach and remaining cilantro into stew.
- Divide stew between bowls. Top with chicken and pickled cauliflower.
If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Slice chicken. Top bowls with chicken.
1020
kcal
Calories
34
g
Fat
19
g
Saturated Fat
122
g
Carbohydrate
20
g
Sugar
13
g
Dietary Fiber
60
g
Protein
125
mg
Cholesterol
2270
mg
Sodium
0
g
Trans Fat
2000
mg
Potassium
175
mg
Calcium
8.5
mg
Iron
