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
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