Masala Stir-Fry with Basmati
Chickpeas and local spring root vegetables in a coconut, masala-spiced sauce are spooned over basmati rice.
Servings
Produce
Garlic
2 1 Clove
White Onion
1/2 0.25 Whole
Roma Tomato
9 4.5 oz
Carrot
6 3 oz
Kale
2 1 oz
Potato
12 6 oz
Green Beans
4 2 oz
Cilantro
1/2 0.25 oz
Protein & more
Basmati rice
1 0.5 cup
Chickpea
2 1 Can
Pantry items
Sea salt
2 1 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Coriander powder
2 1 teaspoon
Cumin powder
2 1 teaspoon
Granulated Garlic
2 1 teaspoon
Smoked paprika
2 1 teaspoon
Ground ginger
1 1/2 0.75 teaspoon
Mint
1 1/2 0.75 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Prep ahead (optional)
a. Snap stem ends off green beans, snap bite-sized. b. ¼” dice onion and carrots (peel). c. ½” dice potatoes and tomatoes. d. Remove kale stems; tear leaves bite-sized. e. Mince garlic and cilantro leaves.
Instructions
1
Cook basmati rice:
a. Add 2 cups water (1 cup for 2-person portion) to medium saucepan and bring to a boil over high heat.
b. When water boils, add basmati rice; stir immediately. Reduce heat to low, cover, and cook until tender, 15-20 minutes.
2
Cook stir-fry:
a. Drain and rinse chickpeas.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), white onion (¼” dice), and ½ tsp salt. Sauté until onion is translucent, about 2 minutes.
c. Add carrots (peel, ¼” dice), potatoes (½” dice), and 1 cup water. Cook until potatoes and carrots are fork-tender and water reduces, about 10 minutes.
d. Add chickpeas, green beans (snap off stem ends, snap bite-sized), and 1 tbsp masala spice mix (½ tbsp for 2-person portion), or as desired. Stir and cook until green beans are tender but not mushy, about 3 minutes.
e. Add roma tomatoes (½” dice) and kale (remove stems, tear leaves bite-sized). Stir to combine and cook just until tomatoes and kale begin to soften, about 2-3 minutes.
3
Serve:
a. Divide basmati rice among plates. Serve masala stir-fry alongside or on top of rice.
b. Garnish with cilantro (mince leaves).
Chef's notes
Our masala spice mix is mild, but start with just a tablespoon and adjust with more as needed, or serve remaining mix on the table and let them add as much or as little as they would like.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX