Falafel and Veggie Curry
with Coconut Milk and Crispy Chana Dal
Produit dans un établissement 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)
¾ tasse(s)
Riz basmati
(Peut contenir : Blé, Sésame, Soya, Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sulfites)
1 pièce(s)
Poivron
56 g
Jeunes épinards
56 g
Oignon, haché
7 g
Coriandre
28 g
Chana dal
(Peut contenir : Blé, Sésame, Soya, Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sulfites, Triticale)
1 pièce(s)
Lait de coco
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Lait, Sulfites)
2 cs
Pâte de cari
(Peut contenir : Blé, Sésame, Soya, Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sulfites, Gluten)
2 cs
Base de sauce tomate
(Peut contenir : Blé, Sésame, Soya, Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sulfites, Gluten)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Blé, Sésame, Lait, Moutarde, Arachides, Noix)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, on an unlined baking sheet, toss falafel with 1 1/2 tbsp (3 tbsp) oil.
- Roast in the middle of the oven for 8 to 10 min, flipping halfway through, until golden.
- As falafel roasts, core, then cut pepper into 1/4-inch pieces.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add ginger-garlic puree and curry paste. Cook for 1 min, stirring often, until fragrant.
- Add stock powder, tomato paste and coconut milk. Cook for 3-5 min, stirring often, until curry thickens.
- Add half the falafel and spinach. Stir until spinach is wilted, 1 min.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls. Top with curry and remaining crumbled falafel.
- Sprinkle crispy chana dal and remaining cilantro over top.
