High Protein Veggie #2
with Jasmine Rice, Carrots and SpinachCalories
:
860 kcalProtéines
:
26g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileAllergènes:
- Soya
- Arachides
- Blé
- Sésame
- Sulfites
- Blé
- Peut contenir des traces d’allergènes
- Crustacés
- Moutarde
- Sésame
- Sulfites
- Gluten
- Oeuf
- Lait
- Poisson
- Soya
- Arachides
- Noix
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
quantité par portion
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
1 pièce(s)
Concentré de bouillon de miso
(Contient: Soya Peut contenir : Blé, Crustacés, Moutarde, Sésame, Sulfites, Gluten, Oeuf, Lait, Poisson)
1 pièce(s)
Beurre d'arachides
(Contient: Arachides)
1 pièce(s)
Lait de coco
2 cs
Pâte de cari rouge
(Peut contenir : Sulfites, Lait, Soya)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Blé, Crustacés, Moutarde, Sésame, Sulfites, Oeuf, Lait, Poisson, Soya, Arachides, Noix)
28 g
Jeunes épinards
1 pièce(s)
Lime
7 g
Coriandre
1 pièce(s)
Carotte
4 cs
Sauce teriyaki
(Contient: Soya, Blé, Sésame, Sulfites Peut contenir : Blé, Crustacés, Moutarde, Sésame, Sulfites, Gluten, Oeuf, Lait, Poisson)
Pas inclus dans votre livraison
¾ cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Instructions
1
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then 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.
2
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch moons.
- Roughly chop cilantro.
- Pat tofu thoroughly dry with paper towels. Grate tofu on box grater, on medium holes.
3
- In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high. When hot, add tofu shreds. Cook for 8-10 mins, stirring frequently, until crispy and golden.
- Add teriyaki sauce. Cook for 1 min, until fragrant.
- Transfer to a plate.
4
- Meanwhile, in a large pot over medium. Add curry paste, miso concentrate and peanut butter. Cook for 1 min, stirring frequently, until thickened.
- Add coconut milk, carrots and 3/4 cup (1 1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 8-10 min, until slightly thickened and creamy.
- Add lime juice and spinach. Cook for 1 min, until spinach is wilted. Season with salt and pepper.
5
- Add lime zest to rice and fluff with a fork. Season with salt and pepper.
- Divide rice between side bowls
- Divide curry between bowls.
- Sprinkle crispy tofu and remaining cilantro over top.
- Squeeze lime wedge over top, if desired.
