John Myers
Ingredients for 3 servings:
- 1 pack of meat substitute (Like Meat Chicken) or similar
- 250 g rice of your choice
- 1 pack of mint, fresh
- 1 pack of fresh coriander
- 1 tsp red curry paste
- 400 g yogurt, Greek or vegan soy yogurt
- 1 pack of chickpeas
- 1 can of lentils
- 1 can of beans (Heinz Five Beans with tomato sauce)
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 6 tbsp peanut oil
- 2 tbsp olive oil
- 4 pinches of salt
- 1 m.-sized onion(s)
- 4 cloves garlic
- 1 lime(s), the juice
- 1 pinch of garlic powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simple, quick, vegetarian, vegan, spicy
First, boil lightly salted water for the rice. Depending on the type of rice, you may need to plan the cooking time slightly differently. I made this dish with bagged rice (10 minutes cooking time). First, pluck the coriander leaves, finely chop them, and set them aside. While the water is boiling, pluck the mint leaves, finely chop them, and then grind them in a mortar and pestle. In a bowl, thoroughly mix the mint with the yogurt, olive oil, lime juice, and a pinch or two of salt. That’s it for the dip. Now peel the onion and garlic. Chop the onion into small pieces and slice the garlic. The rice should now be added to the water (10 minutes cooking time). Heat 2 tablespoons of peanut oil in a pan over high heat and briefly fry the curry paste, stirring to combine. Now add two more tablespoons of peanut oil, the onions, and garlic. Fry everything over medium heat for about 1 minute. Then simply add the chickpeas, lentils, and beans, along with garam masala, turmeric, and cumin, and cook for 8 minutes. Stir occasionally and season with salt. Meanwhile, heat a second pan with 2 tablespoons of peanut oil and fry the meat substitute, seasoning with garlic powder and salt. Drain the cooked rice, portion it onto plates as a base, and top with the bean stir-fry. Garnish with the cilantro, meat substitute, and dip.
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