Kale & Chickpea Moilee (vegan)
Instructions: For 2 (For 4)
New Potatoes: 250g (500g)
Chickpeas: 1 tin (2 tins)
Garlic Clove: 1 (2)
Ginger: 1 piece (2 pieces)
Fragrant Tarka: 1 pod (2 pods)
Onion Paste : 175g (350g)
Green Chilli Paste: ½ sachet (1 sachet)
Tomato Puree: 25g (50g)
Turmeric Spice Mix: 1 pod (2 pods)
Basmati Rice: 150g (300g)
Coconut Milk: 400ml (800ml)
Kale: 50g (100g)
Desiccated Coconut: 5g (10g)
Energy (kcal)1105 | Fat 55g, of which saturates 4g | Carbohydrate 125g, of which sugars 10g | Protein 25g | Salt 0.13g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Kerala is one of the richest sources of spices in the world, its convenient southwest coast location making it an international trading hub for at least 3000 years, as well as a cultural melting pot of innovative cooking and new ideas. Moilee probably originates with the Nasrani Christians of Kerala, who typically cook it with fish. This cuisine may seem minimalist next to most South Indian food, but it’s refined too, with a special sensitivity for mouthfeel, texture and the subtle aromas hiding within fiery spices. Case in point, this moilee’s mild yet flavourful showcase for a carefully chosen variety of very different plant-based ingredients.
Preparation time:For 2 - 5 minsFor 4 - 10 mins
Cooking time:For 2 - 25 minsFor 4 - 35 mins
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