Crispy Falafels and Chana Masala
on Fluffy Jasmine Rice
Saucy, spicy curry chickpeas get a bit of crunch and extra protein from a crispy falafel topping and pairs perfectly with buttery rice.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Contient Soya, Blé Peut contenir Blé, Sésame, Soya)
1 pièce(s)
Pois chiches
(Peut contenir Gluten, Blé)
¾ tasse(s)
Riz basmati
30 g
Gingembre
2 cs
Pâte de cari
(Peut contenir Moutarde, Lait, Poisson, Gluten, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
3 cs
Sauce au yogourt
(Contient Lait)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
1 pièce(s)
Lait de coco
6 g
Mélange d’épices dal
(Peut contenir Lait, Soya, Sulfites, Triticale, Blé, Noix, Sésame, Moutarde, Arachides)
1 pièce(s)
Oignon rouge
56 g
Jeunes épinards
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and half of garlic salt. Cover and bring to a boil over high heat.
- 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 desired, roughly chop spinach.
- In a large pot, heat 1 tbsp (2 tbsp) oil over medium heat.
- 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, if you like.
- Meanwhile, roughly tear falafel into quarters.
- Heat 1 tbsp (2 tbsp) oil in a large non-stick pan, over medium-high heat.
- When hot, add falafel pieces. Cook for 4-5 min, stirring occassionally, until golden. Season with salt and pepper.
- Divide rice and chana masala between bowls.
- Top with falafel and yogurt sauce.