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Ingredientes
- 1 Tbsp. grnd cumin
- 1 tsp paprika
- 3/4 tsp coarse salt
- 3 Tbsp. minced fresh parsley
- 1 1/4 c. chickpea flour
- 14 ounce coconut lowfat milk
- 1 1/2 tsp curry pwdr
- 1 stalk lemongrass, cut in half
- 3/4 tsp curry paste, up to 1
- 1/4 tsp kosher salt
Direcciones
- 4 SERVINGS DAIRY-FREE
- Spray 8-inch square pan with cooking spray. In large saucepan, bring 3 c. water and broth to a boil over medium-high heat. Reduce heat to low. Add in spices and parsley, then gradually stir in flour. Stir 2 min, till thickened. Remove from heat and stir 1 minute. Immediately pour into prepared pan and spread proportionately. Let stand till set, about 30 min.
- Sauce: In small saucepan, bring all ingredients just to a boil, stirring.
- Remove from heat. Let stand 5 min; remove lemongrass. Serve with polenta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 165 | 54% |
| Total Fat 19.74g | 25% |
| Saturated Fat 15.58g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 623mg | 26% |
| Potassium 503mg | 14% |
| Total Carbs 26.24g | 7% |
| Dietary Fiber 8.5g | 28% |
| Sugars 6.59g | 4% |
| Protein 8.72g | 14% |
