Yellow dahl and jasmine rice with garlic spinach and stuffed paratha

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Jasminei rice
Couple
3/4 C
Family
1 1/4 C
Garlic
Couple
5 cloves
Family
7 cloves
Five spice
Couple
1 packet
Family
1 packet
Red split peas
Couple
1 bag
Family
1 bag
Tomatoes
Couple
1 tin
Family
2 tin
Water
Couple
500 ml
Family
900 ml
Turmeric*
Couple
1 tsp
Family
1 1/2 tsp
Apricots, sultanas and coconut
Couple
1 packet
Family
1 packet
Flat breads
Couple
1 packet
Family
1 packet
Spinach
Couple
1 bunch
Family
1 large bunch
Indian pickle
Couple
1 pottle
Family
1 pottle

When frying the spices, make sure to get the oil nice and hot to release all those flavours trapped in the dried spices into the oil.

^denotes pantry item not provided by Green Dinner Table.

If you have the gluten-free option, layer the mixture between a couple of the flatbreads, fry whole, then cut into quarters.

Instructions

1

Wash the rice under running cold water until the water runs clear.

Cover with one and a half times the amount of water. Add a pinch of salt and bring to a simmer. Immediately turn to a very low setting and cover. Let sit for 12 minutes, then turn off the heat and let sit for another 5 minutes.

2

Mince all the garlic and separate a little off for the spinach.

3

Heat a medium sauce pan to high heat with a good splash of oil. Fry the spices for 10 seconds before adding the garlic and cooking for another 10 seconds. Add the split peas, a good pinch of salt, the turmeric, tomatoes and water. Don’t worry if it looks thin, it’ll thicken up with cooking. Simmer for about 15 to 20 minutes, until the peas are cooked and it resembles a thick soup.

4

Remove the apricots from the packet and thinly slice. Place in a bowl along with the coconut and sultanas, cover with boiling water.

5

Trim the roots of the spinach, wash and roughly chop.

6

Strain the water off the apricots, coconut and sultanas, then blend in a food processor, or chop on a board until coarsely chopped.

7

Cut the bread and  spread the fruit mixture evenly inside.

8

Fry the garlic in a large pot with a little oil for 10 seconds, then add the spinach and cook for 1 to 2 minutes, stirring regularly until wilted. Season with salt.

9

In a large fry pan, cook the stuffed bread in a little oil until golden (be gentle!).

10

Cut the bread into quarters.

Serve rice and dahl with bread, and spinach and pickle on the side.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.