Vegan Aloo Matar
VEGAN ALOO MATAR WITH GARLIC NAAN, PLUS JASMINE RICE AND CILANTRO
PREP TIME: 10 Minutes/ COOK TIME: 50 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1110/ Protein 25g
DIFFICULTY LEVEL: MediumINGREDIENTS: Ginger, 1 TBSP Curry Powder, 2 TBSP Veggie Bouillon Paste, Naan Bread, 1/4 Cup of Mirepoix Paste, Cilantro, 1/8 Cup Tomato Paste, 3/4 Cup Jasmine Rice, Carrots, Potatoes, Garlic, Peas
Step 1: Cook Rice
Preheat oven to 400 degrees
Wash and dry produce
In a small pot, combine 2 TBSP of butter, rice, 1.25, and 1/4 TSP of Salt and Pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered and off heat until ready to serve
Step 2: Prep
While rice cooks, peel and dice potatoes
Trim, peel, and halve carrot, and cut into to thick pieces
Peel and mince ginger
Finely chop cilantro
Peel and finely mince garlic
Step 3: Cook Potatoes and Carrot
Heat a large drizzle of oil in a medium pot over medium heat
Add potatoes, carrot, ginger, and mirepoix paste
Cook for 5 minutes
Stir in tomato paste, bouillion paste, curry powder, 1.5 cups of water, and 1 TSP sugar
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Step 4: Finish Aloo Matar
Increase heat under pot with vegetables to medium
Uncover and cook for 7 minutes
Season with 1/4 TSP of salt and pepper
Stir in peas, and half of the cilantro
Remove from heat
Step 5:
While potatoes cook, in a small bowl combine garlic, and 2 TBSP olive oil
Microwave for 20 seconds
Season with 1/4 TSP of salt and pepper
Place Naan on baking sheet, and cook for 7 minutes
Remove from oven, brush tops of nanny with garlic oil
Step 6: Finish and Serve
Divide aloo matar and rice between bowls
Garnish with remaining cilantro and serve with garlic naan on the side
Serve hot and enjoy!
