Red Lentil Curry with Whole Wheat Roti and Spiced Chickpea & Spinach Curry with Brown Rice
$0.00 Cooking Fee
Serving Size: 8 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
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Cooking Instructions
Instructions
For the Masoor Dal with Whole Wheat Roti:
- Cook Lentils: In a pot, bring red lentils and water to a boil. Reduce heat and simmer for 10 minutes until soft.
- Prepare the Tempering: In a separate pan, heat olive oil, then add cumin seeds, letting them sizzle for a few seconds. Add onion, garlic, and ginger, sautéing for 2-3 minutes.
- Add Spices & Tomatoes: Stir in turmeric, garam masala, and tomatoes. Cook for 2-3 minutes.
- Combine: Pour the cooked lentils into the pan with the spices and mix well. Add kale or spinach and cook for another 2 minutes. Season with salt and pepper.
- Serve: Pair the dal with warm whole wheat roti and a squeeze of fresh lemon.
For the Spiced Chickpea & Spinach Curry with Brown Rice:
- Cook the brown rice according to package directions.
- Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
- Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
- Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
- Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
- Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.
Ingredients
Ingredients
For the Masoor Dal with Whole Wheat Roti:
- 1 cup red lentils masoor dal, rinsed
- 3 cups water
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 2 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 cup canned diced tomatoes
- 4 small whole wheat rotis
- 1/2 teaspoon Kosher salt
- 1 lemon cut into wedges for serving
For the Spiced Chickpea & Spinach Curry with Brown Rice:
- 1/2 cup brown rice
- 15 ounce canned chickpeas drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 small onion finely chopped
- 2 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 cup canned diced tomatoes
- 4 cup fresh spinach
- 1/2 cup canned lite coconut milk
Optional:
- 1/2 teaspoon chili powder
Optional for garnish:
- 1/4 cup fresh cilantro chopped
Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp KnivesReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 428kcal | Carbohydrates: 66g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 750mg | Potassium: 567mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1554IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 4mg | Phosphorus: 207mg
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