Indian Coconut Lentils, Baby Kale & Garlic Rice
with Baby Broccoli & Tortilla Dippers
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
garlic
1
basmati rice
1
carrot
1
baby broccoli
1
lentils
1
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1
tomato paste
1
coconut milk
1
vegetable stock powder
1
baby kale
Not included in your delivery
olive oil
plant-based butter
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, grate carrot. Halve any thicker stalks of baby broccoli lengthways (see ingredients). • Rinse red lentils. Slice mini flour tortillas into 3cm strips. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook carrot until softened, 3-4 minutes. • Add remaining garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste, and cook, stirring, until fragrant, 1-2 minutes. • Add lentils, coconut milk, vegetable stock powder and water (for the sauce). Bring to a simmer, then cover with a lid (or foil) and cook, stirring occasionally, until the lentils are soft, 20-22 minutes.
• While the lentils are cooking, place tortilla strips in a single layer on a lined oven tray and drizzle (or brush) with olive oil. • Season with salt and pepper then bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortillas don’t fit in a single layer. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• When the lentils have 5 minutes cook time remaining, add the baby broccoli and cook, until tender, 5-6 minutes. • Remove pan from heat, then stir through baby spinach leaves until just wilted. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the lentils have 5 minutes cook time remaining, add the baby broccoli and cook, until tender, 5-6 minutes. • Remove pan from heat, then stir through baby kale leaves until just wilted.
-------------------------CCM TEXT------------------------------- • When the lentils have 5 minutes cook time remaining, add the baby broccoli and cook, until tender, 5-6 minutes. • Remove pan from heat, then stir through baby kale leaves until just wilted.
• Divide garlic rice and Indian coconut lentils between bowls. • Serve with tortilla dippers. Enjoy!
