Southeast Asian Coconut Lentil and Rice Porridge

Name: Southeast Asian Coconut Lentil and Rice Porridge with Pickled Cauliflower Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: ½ cup Red Lentils; ¾ cup Jasmine Rice; 113 g Mirepoix; 285 g Cauliflower; 56 g Baby Spinach; 7 g Cilantro; 1 unit(s) Coconut Milk; 2 tbsp Ginger-Garlic Puree; 2 tbsp White Wine Vinegar; 2 tbsp Curry Paste; 15 g Vegetable Stock Powder; 4 g Cumin-Turmeric Spice Blend; tbsp Oil*; tsp Salt*; tsp Pepper*

with Pickled Cauliflower Salad

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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!

Allergens:

Schwefeldioxide und Sulfite

•Soja

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

½ cup

Red Lentils

¾ cup

Jasmine Rice

113 g

Mirepoix

285 g

Cauliflower

56 g

Baby Spinach

7 g

Cilantro

1 unit(s)

Coconut Milk

2 tbsp

Ginger-Garlic Puree

2 tbsp

White Wine Vinegar

2 tbsp

Curry Paste

15 g

Vegetable Stock Powder

4 g

Cumin-Turmeric Spice Blend

Not included in your delivery

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories710 kcal

Fat22 g

Saturated Fat17 g

Carbohydrate112 g

Sugar10 g

Dietary Fiber13 g

Protein23 g

Sodium1300 mg

Potassium1450 mg

Calcium175 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

•Medium Pot

•Measuring Spoons

•Large Pot

•Measuring Cups

Cooking Steps

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!)