Indian fusion
Prep: 10 minutes | Cook: 20 minutes
4
Dificuldade:
Baixa
Ingredientes
- 2 cups basmati rice
- 1 can (400g), drained chickpeas
- 2 tablespoons curry powder
- 1 medium, diced onion
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
Método de Preparação
- Heat oil in a large pan over medium heat
- Sauté onion until translucent
- Add garlic and curry powder, cook for 1 minute
- Add rice and stir to coat with spices
- Add chickpeas and broth
- Bring to boil, reduce heat, cover and simmer for 20 minutes
- Let rest for 5 minutes, then fluff with fork
- Add oil, onion, and garlic to bowl: 3 min/120°C/speed 1
- Add curry powder: 30 sec/120°C/speed 1
- Add remaining ingredients: 20 min/100°C/Reverse/speed soft
- Let rest for 5 minutes with lid closed
- Fluff with spatula
Dicas
- Rinse rice before cooking for fluffier results
- Toast curry powder briefly to enhance flavor
- Use coconut milk for part of the broth for richer taste
- Add frozen peas for extra color and nutrition
- Can be stored in refrigerator for up to 3 days
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
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Ingredientes pesquisados
- arroz basmati
- caril
- grão de bico
Tabela nutricional
| Calories | 320 |
| Protein | 9g |
| Carbohydrates | 52g |
| Fat | 8g |
| Fiber | 6g |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo