SuperValu leaflet - NO LONGER VALID - page 28 *

thumbnail - SuperValu offer  - Sales products - garlic, red onions, parsley, onion, cherries, pomegranate, coconut milk, lentils, basmati rice, rice, black pepper, cloves, curry powder, coriander, soy sauce, chutney, vinegar, juice. Page 28.
28 / 33

* Valid at these SuperValu stores

Show more

Products in this catalogue

 
Indian Style Buddha Bowl Serves: 2-4 | Prep: 10 mins | Cook: 15 mins Buddha bowls are one of the most popular dishes in our café. This version is so tasty and quick to make and really gives a well-rounded meal with something acidic, wholegrain, a beautiful curry and crunchy raw veg - it's always our favourite way to eat! Ingredients: Lentil and spinach curry 3 cloves of garlic A thumb-size piece of ginger 1/2 bunch of scallions 2 x 400g tins cooked lentils 1 tbsp oil 50g baby spinach 400g tin coconut milk Juice // a lime 10-15 cherry tomatoes 2 tbsp curry powder 1 tsp salt 1 tbsp tamari/soy sauce ½ tsp black pepper 1 tbsp of SuperValu Signature Tastes Spiced Mango Chutney 1 pack of SuperValu Express Wholegrain or Basmati Rice 1 carrot 1 pomegranate 1 lime Coriander pickle 15g of fresh coriander ½ red onion Method: 1. Start by prepping your veg. Peel and finely chop the garlic and ginger. Finely chop the scallions, removing any limp outer leaves. Drain the tinned lentils and rinse thoroughly, then half the cherry tomatoes. ½ cucumber 1 tbsp oil 2. Heat 1 tablespoon of oil for 1 minute in a large saucepan on high heat. Add the garlic, ginger and scallions and cook for 2 minutes. Next, add the cherry tomatoes and cook for another 3 minutes until they begin to soften. 28 50ml vinegar 50ml water 3. Add the curry powder to the veg and fry for another minute. Then add all the remaining ingredients, and bring to a boil, stirring occasionally to make sure it does not stick. Reduce the heat and simmer for a further 5 mins, stirring occasionally. Season and remove from the heat. SPICED MANGO CHUTNEY 4. For the coriander pickle, peel the red onion and slice into thin long strips, add to a glass/mug, along with the vinegar and water and a pinch of salt, mix and leave to pickle for 5 mins. 5. Finely chop the coriander, including the stalks, and cut the cucumber into 1cm cubes. Drain the red onions and add to a bowl along with the chopped coriander and chopped cucumber. Mix together with 1 tbsp of oil and a pinch of salt. Prices correct at time of print. 6. Steam the rice for 2 mins according to the back of the pack. 7. Using a potato peeler, peel the carrot into long ribbons and roll them up. 8. To serve: Divide the lentil and spinach curry into bowls with a serving of rice, add pickle, carrot ribbons and a generous tablespoon of mango chutney. Decorate with some pomegranate seeds and serve with a wedge of the remaining lime. €1.99 SuperValu Signature Tastes Spiced Mango Chutney 300g - €6.33/kg TOP TIP If you don't like coriander just replace with flat parsley, basil or mint Click on the recipes to order the ingredients online

Other SuperValu leaflets

Latest leaflets