Nina cook does Not make sense to spend hours in the kitchen, but want a filling veggie meal, with the necessary va-va-voom? This is a spicy Indian or ‘dahl’ in a rocker, get ready and check all your requirements. What else do you need? (4)
200 g lentils (canned, rinsed < / li> 400 g chick peas from a can, rinsed < / li> 400 g of whole peeled tomatoes from a can.
300 g baby spinach < / p> < 400 ml) of coconut milk
1 onion, finely chopped
2 cloves of knofook, pressed
1 tsp cayenne pepper
3 cm of fresh ginger, grated < / li> handful of fresh coriander
250 gr. basmati rice
2 tsp paprika
snuf garam masala
120 ml is full of yogurt.
salt and pepper
this is how you make it :
1. Sauté the onion, garlic, ginger, cayenne pepper, and chili powder in olive oil until transparent. Add the lentils, the chickpeas and the tomatoes and stew for 5 more minutes. Pour in the coconut milk and bring to the boil. Then, add in the spinach and let it shrink. Season with salt and pepper.
2. Meanwhile, boil the rice until tender, as indicated on the packaging
3. Place the dahl in the plates and finish off with a snuf garam masala, coriander, and a spoonful of yogurt. Add the rice to go with.
be a Fan of hot and spicy foods? Try to dandeze wokschoteleens.
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