with Cilantro Basmati Rice
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Basmati rice • Red onion • Red lentils • Spinach • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Vegetable stock powder (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) (soy, sulphites) • Cilantro.
Allergens
Tags
Chickpeas
1 unit(s)
Red Lentils
0.5 cup
Basmati Rice
0.75 cup
Coconut Milk
1 unit(s)
Indian Spice Mix
18 g
Ginger-Garlic Puree
2 tbsp
Cilantro
7 g
Tomato
2 unit(s)
Red Onion
1 unit(s)
Vegetable Stock Powder
7.5 g
Flatbread
2 unit(s)
Baby Spinach
56 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Preheat the oven to 450˚F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter 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, add 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.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Meanwhile, using a strainer, rinse lentils until water runs clear.
- Drain and rinse chickpeas.
- To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop spinach.
- Roughly chop cilantro.
- Add stock powder, tomatoes and spinach. Cook for 2 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
- Toast in the bottom of the oven for 3 min, until softened. (TIP: Keep your eye on flatbreads, so they don't burn!)
- Transfer flatbreads to a clean cutting board. Cut into wedges.
- Add half the cilantro to rice. Use a fork to fluff rice and combine cilantro.
- Divide rice and dal between bowls.
- Sprinkle remaining cilantro over top.
- Serve flatbreads alongside.
1230
kcal
Calories
41
g
Fat
22
g
Saturated Fat
182
g
Carbohydrate
12
g
Sugar
24
g
Dietary Fiber
40
g
Protein
15
mg
Cholesterol
1880
mg
Sodium
0.3
g
Trans Fat
1750
mg
Potassium
300
mg
Calcium
12.5
mg
Iron
with Cilantro Basmati Rice
with Sweet Potatoes and Butter Rice
