المكونات
- Leeks 2
- Green chilli 1
- Fresh ginger 2 tsp
- Garlic 3 cloves
- SpinneysFOOD Pure Sunflower Oil 1 tbsp
- SpinneysFOOD Cumin Seeds ½ tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
- Mild curry powder 1 tsp
- SpinneysFOOD Fine Cumin ½ tsp
- SpinneysFOOD Fine Turmeric ¼ tsp
- SpinneysFOOD Garam Masala Powder ¾ tsp
- Mung beans 100g, soaked overnight
- SpinneysFOOD Bottled Drinking Water 250-375ml
- Coconut milk 250ml
- Black beans 1 x 400g tin
- SpinneysFOOD Organic Red Kidney Beans 1 x 400g tin
- SpinneysFOOD Cannellini Beans 1 x 400g tin
- SpinneysFOOD Organic Chick Peas 1 x 400g tin
- SpinneysFOOD Fresh Coriander Two handfuls
- Lemon ½
- SpinneysFOOD Fresh Mint A handful
- Lime ½
- SpinneysFOOD Organic Cucumber 1
- Soya yoghurt 250g
- Wholewheat flatbreads 4
Nutrition (Per serving)
- سعرات حرارية 1897
- دهون 33.2g
- المشبعة 15.4g
- بروتين 104.6g
- الكربوهيدرات 309.1g
- السكريات 28.3g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
طبق رايتا بخمسة أنواع من الفاصوليا وزبادي الصويا
Indian 20 Mins Prep · 30 Mins Cook
- Finely slice the leeks and green chilli. Grate the ginger and crush the garlic.
- Heat the oil in a pan. Once the oil is hot, add the cumin seeds and toast for a minute. Add the leeks and green chilli to the pan and sauté for approx. 2 minutes or until tender. Grate 1 teaspoon of ginger. Add the ginger and 2 garlic cloves, sautéing for a further 2 minutes. Add the salt, tomatoes, curry, turmeric, ¼ teaspoon of garam masala, mung beans, water and coconut milk. Stir over a medium heat for 15-20 minutes. Stir in the tinned beans and chickpeas.
- Meanwhile, make the raita. Crush 1 garlic clove. Grate a thumb-sized piece of ginger. Finely chop a handful of coriander and mint. Zest and juice the lime. Grate the cucumber, squeezing out any liquid. Add to a small bowl and mix in ½ teaspoon of garam masala and the soya yoghurt.
- Finish off the curry with roughly chopped coriander and a squeeze of lemon.
- Serve with the warm flatbreads and soya yoghurt raita.