something veggie no dairy
with Pickled Cauliflower Salad
Based on a southeast asian savoury porridge known as 'Kichari', this recipe has hearty nutrient dense lentils as well as aromatic jasmine rice to thank for its thick consistency. Full of anti-inflammatory and antioxident properties thanks to golden turmeric and ginger, you won't want to stray to far from this cozy bowl of daal-like porridge!
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
½ tasse(s)
Lentilles rouges
¾ tasse(s)
Riz au jasmin
113 g
Mirepoix
285 g
Chou-fleur
56 g
Jeunes épinards
7 g
Coriandre
1 pièce(s)
Lait de coco
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
2 cs
Vinaigre de vin blanc
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
2 cs
Pâte de cari
(Peut contenir Moutarde, Lait, Poisson, Gluten, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix)
2 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
1.5 cc
Mélange d'épices cumin-curcuma
(Peut contenir Moutarde, Arachides, Blé, Lait, Soya, Sulfites, Sésame, Noix, Triticale)
Pas inclus dans votre livraison
cs
Huile*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut cauliflower into 1/2-inch pieces.
- Add cauliflower, vinegar, 3 tbsp (6 tbsp) water and 2 tsp (4 tsp) sugar to a medium pot. Season with salt and pepper. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Transfer cauliflower, including liquid, to a medium bowl. Set aside in the fridge to cool.
- Heat a large pot over medium-high heat.
- While pot heats, using a strainer, rinse lentils until water runs clear.
- When hot, add 1 tbsp (2 tbsp) oil, rice and mirepoix. Season with salt and pepper. Cook, stirring often until toasted and veggies are golden, 2-4 min.
- Add lentils, garlic-ginger puree, cumin-turmeric blend and curry paste. Cook, stirring often until fragrant, 1-2 min.
- Add coconut milk, stock powder and 3 1/2 cups (5 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to med-low. Cover and cook, stirring occastionally until rice and lentils are tender and porridge has thickened, 15-17 min.
- Meanwhile, roughly chop spinach.
- Roughly chop cilantro.
- Drain off pickling liquid from cauliflower.
- Add 1 tsp (2 tsp) oil and half the cilantro. Toss to coat. (Tip: we love using good quality olive oil for this!)
- Season porridge to taste with salt and pepper. Stir in spinach and half the cilantro.
- Divide porridge between bowls. Top with cauliflower pickles.