Chana Masala with Crispy Falafel

Name: Chana Masala with Crispy Falafel on Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g Falafel; 1 unit(s) Chickpeas; ¾ cup Basmati Rice; 30 g Ginger; 2 tbsp Curry Paste; 4 g Garlic Salt; 2 tbsp Tomato Sauce Base; 1 unit(s) Coconut Milk; 6 g Dal Spice Blend; 1 unit(s) Red Onion; 56 g Baby Spinach; 7 g Cilantro; 2 tbsp Plant-based Butter*; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

on Basmati Rice

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Saucy, spicy curry chickpeas get a bit of crunch and extra protein from a crispy falafel topping. It all pairs perfectly with buttery rice.

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Basmati rice • Red onion • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Ginger • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Spicy

•Veggie

•New

•Low CO2

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

150 g

Falafel

(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)

1 unit(s)

Chickpeas

(May contain traces of: Gluten, Wheat)

¾ cup

Basmati Rice

30 g

Ginger

2 tbsp

Curry Paste

(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

2 tbsp

Tomato Sauce Base

(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 unit(s)

Coconut Milk

6 g

Dal Spice Blend

(May contain traces of: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)

1 unit(s)

Red Onion

56 g

Baby Spinach

7 g

Cilantro

Not included in your delivery

2 tbsp

Plant-based Butter*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1130 kcal

Fat60 g

Saturated Fat21 g

Carbohydrate126 g

Sugar8 g

Dietary Fiber17 g

Protein26 g

Cholesterol0 mg

Sodium1610 mg

Trans Fat0.1 g

Potassium1350 mg

Calcium200 mg

Iron8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Pot

•Large Non-Stick Pan

Cooking Steps

PDF

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.