Meal Details
1. Chickpea curry
514cal, 16p, 32c, 30f (per meal)
2 tsp (4g)
1 tsp (2g)
1 tsp (3g)
4 dash (1g)
1 can (405g)
1 can (451mL)
2 tsp (10mL)
1 medium (2-1/2" dia) (110g)
2 clove(s) (6g)
2 can(s) (896g)
2 inch (2.5cm) cube (10g)
1
Heat oil in a large skillet over medium-high heat. Add the onion and cook for 5-7 minutes, until softened.
2
Add garlic and ginger and cook for 1 minute, until fragrant. Stir in the spices and cook for 1 minute, until toasted.
3
Stir in chickpeas, coconut milk, crushed tomatoes, and a pinch of salt. Bring to a simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until flavors meld and the sauce thickens slightly, 15–20 minutes. Serve.
2. Buttery white rice
324cal, 5p, 49c, 12f (per meal)
1/4 tbsp, ground (2g)
4 tbsp (57g)
1/2 tbsp (8g)
2 2/3 cup(s) (632mL)
1 1/3 cup (247g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.