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Receta Chickpea Polenta With Curry Sauce
by Global Cookbook

Chickpea Polenta With Curry Sauce
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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

  1. 4 SERVINGS DAIRY-FREE
  2. 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.
  3. Sauce: In small saucepan, bring all ingredients just to a boil, stirring.
  4. Remove from heat. Let stand 5 min; remove lemongrass. Serve with polenta.