with Yogurt Sauce
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Roma tomato • Basmati rice • Red onion • Grade A egg • Spinach • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Allergens
Tags
Coconut Milk
1 unit(s)
Chickpeas
1 unit(s)
Basmati Rice
0.75 cup
Tomato
2 unit(s)
Baby Spinach
56 g
Cilantro
7 g
Red Onion
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Yogurt Sauce
3 tbsp
Vegetable Stock Powder
15 g
Indian Spice Mix
9 g
Egg
2 unit(s)
Butter
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- 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 12-14 min, until rice is almost tender and water is absorbed. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5.)
- While rice cooks, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Using a strainer, drain and rinse chickpeas.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 4-6 min, stirring often, until softened and golden.
- Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
- While chickpeas cook, fluff rice with a fork.
- To the chickpea mixture, add coconut milk and remaining stock powder. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine.
- Cover and cook for 3-4 min, until liquid has absorbed and rice is tender.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- Divide pilaf between bowls.
- Top bowls with eggs.
- Drizzle yogurt sauce over top.
- Sprinkle remaining tomatoes and cilantro over top.
If you've opted to add eggs, in a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
Top bowls with eggs.
990
kcal
Calories
51
g
Fat
28
g
Saturated Fat
109
g
Carbohydrate
11
g
Sugar
15
g
Dietary Fiber
29
g
Protein
230
mg
Cholesterol
1950
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
7
mg
Iron
with Sweet Potatoes and Butter Rice