WFPB Kichadi
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 150.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 29.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 5.1 g
- Protein: 5.8 g
View full nutritional breakdown of WFPB Kichadi calories by ingredient
Introduction
This is filling. If you like butter chicken, you will like this because it uses the same curry spice. This is filling. If you like butter chicken, you will like this because it uses the same curry spice.Number of Servings: 8
Ingredients
-
3.5 cups water
3/4 cup brown basmati rice, dry
3/4 lentils (red or any other color), dry
1.5 cups sweet peas (frozen)
1 medium onion
4 tsp butter chicken curry spice (OPTIONAL)
1/2 tsp garlic, minced or powdered
1/4 tsp celery seed
another 3 cups water
2 medium potatos, cubed (roughtly 1")
4 cups baby spinach, packed
Tips
NOTE You will need 2 pots and a bowl.
NOTE If storing Kichadi after cooking, ensure you cool it quickly. Rice always needs to be cooled quickly when storing.
NOTE Once potatoes are cubed, you can microwave them until half baked (about 5 minutes on high) to quicken the boiling process.
Directions
NOTE You will be using two pots, cook 1/2 the recipe in pot one, the other 1/2 in pot two. When done, combine both pots.
Pot One
1. Stir together 3.5 cups water, rice, lentils, butter chicken curry spice. Bring to a boil. Reduce heat to low, cover, and cook for 45 minutes.
2. Pour into bowl 1 and let rest, it will thicken as the potatos boil. (Do not drain).
Pot 2
1. Saute the onions, garlic, celery seed in about 3TBSP water for about 5 minutes (adding water as needed to prevent sticking).
2. Add 3 cups water to the onions and bring to a boil. Add the potatoes, peas, garlic, and celery seed. Return to boil, reduce heat to med-low and cook covered until potatoes are soft.
3. Add the baby spinach. Stir until mixture thickens.
Combine Bowl 1 and Pot 2
1. Pour the bowl of rice/lentils into Pot 2 over the potato mixture.
Serve immediately as is.
Serving Size: 8 or more servings
Pot One
1. Stir together 3.5 cups water, rice, lentils, butter chicken curry spice. Bring to a boil. Reduce heat to low, cover, and cook for 45 minutes.
2. Pour into bowl 1 and let rest, it will thicken as the potatos boil. (Do not drain).
Pot 2
1. Saute the onions, garlic, celery seed in about 3TBSP water for about 5 minutes (adding water as needed to prevent sticking).
2. Add 3 cups water to the onions and bring to a boil. Add the potatoes, peas, garlic, and celery seed. Return to boil, reduce heat to med-low and cook covered until potatoes are soft.
3. Add the baby spinach. Stir until mixture thickens.
Combine Bowl 1 and Pot 2
1. Pour the bowl of rice/lentils into Pot 2 over the potato mixture.
Serve immediately as is.
Serving Size: 8 or more servings