From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- ...Crispy Mushroom Dal with Coriander Chutney.html | 187 +++++++++++++++++++++ 1 file changed, 187 insertions(+) create mode 100644 Recipes/Crispy Mushroom Dal with Coriander Chutney.html (limited to 'Recipes/Crispy Mushroom Dal with Coriander Chutney.html') diff --git a/Recipes/Crispy Mushroom Dal with Coriander Chutney.html b/Recipes/Crispy Mushroom Dal with Coriander Chutney.html new file mode 100644 index 0000000..a772887 --- /dev/null +++ b/Recipes/Crispy Mushroom Dal with Coriander Chutney.html @@ -0,0 +1,187 @@ + + + + + + + + +
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Crispy Mushroom Dal with Coriander Chutney

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+ + + Total Time: 25 min + Servings: 2 or 4 servings + + + Source: + + +

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Ingredients

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For 2 people [double for 4]

100g red lentils

15g fresh root ginger

400g canned green lentils

11g vegetable stock mix

50g solid creamed coconut

15ml rice vinegar

150g portobello mushrooms

1/2 tsp dried chilli flakes

1 garlic clove

20g coriander

2 brown onions

1 tbsp curry powder

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Directions

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For 2 people [double for 4]

1. Boil half a kettle

Preheat your grill to a medium-high heat

Peel and finely slice the brown onions

Place the creamed coconut (in its packaging!) in a mug and cover with boiled water (this softens the naturally hard cream)

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Nutrition

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Typical values per 100g per serving
Energy 526 kJ 2043 kJ 125 kcal 487 kcal
Fat 4.9 g 19.1 g
of which saturates 4.2 g 16.4 g
Carbohydrate 11.3 g 43.8 g
of which sugars 2.7 g 10.5 g
Fibre 5.8 g 22.7 g
Protein 5.8 g 22.6 g
Salt 0.51 g 1.97 g

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