Crispy Falafels and Chana Masala
on Fluffy Basmati Rice
Saucy, spicy curry chickpeas get a bit of crunch and extra protein from a crispy falafel topping and pairs perfectly with buttery rice.
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.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Wheat, Sesame, Soy)
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
¾ cup
Basmati Rice
30 g
Ginger
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Coconut Milk
1 tbsp
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
1 unit(s)
Red Onion
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.