Butter chickpea

This delicious butter chickpea is filled with warming spices like garam masala, ginger, curry powder, fenugreek and sweet paprika and a rich creamy sauce. The addition of carrots fills this dish with vitamins. This dinner takes comfort to the next level.

Featured Saskatchewan Products:

You will need:

Preparation

1

Prepare & cook the rice: Rinse the brown rice in a strainer.

In a pot, add the brown rice, water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) and salt. Stir. 

Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Set aside.

2

Prepare the vegetables: Wash and clean all produce. Wash and clean all produce. Slice the onion. Peel and cut the carrot. 

3

Cook the vegetables: In an oiled pan on medium heat, add the onion and carrot. Season with salt.

Stirring regularly, cook on medium heat for 5 minutes.

4

Finish the butter chickpea: Add the butter chickpeas mix and water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p)  to the vegetables. Add the spiced chickpeas to vegetables. Season with salt. Combine.

Bring to a simmer on medium heat. Simmer on medium low heat 15 to 20 minutes.

6

Garnish & serve: Separate the cilantro leaves. Thinly slice the Thai pepper.

In individual bowls, place the brown rice and butter chickpeas. Garnish with cilantro and Thai pepper. Serve. 

Note: Thai pepper is very spicy, add it slowly based on how spicy you like your dish. 

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cup

chickpea

220 gr

440 gr

660 gr

onion

1

2

3

carrot

250 gr

500 gr

750 gr

butter chickpea mix

1/2 cup

1 cup

1 1/2 cup

Thai pepper

1

2

3

cilantro

3 gr

6 gr

9 gr

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Cooking for kids?
The Thai pepper is very hot. Explore with the kids to discover if they like it’s flavour.

Making this recipe with kids? Ask the child to help by completing step 1 & 3:

  • Rinse the rice in the strainer. Add to the pot with water and salt.
  • Add the vegetables to an oiled pan and cook for 5 minutes.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • brown rice
  • spiced chickpeas: chickpeas, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
  • onion
  • carrot
  • butter chicken mix: cream,¬† tomato paste, water, cornstarch, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
  • Thai pepper
  • cilantro

Nutritional Information

Butter chicken

This delicious butter chicken is filled with warming spices like garam masala, ginger, curry powder, fenugreek and sweet paprika and a rich creamy sauce. The addition of carrots fills this dish with vitamins. This dinner takes comfort to the next level.

Featured Saskatchewan Products

What you will need:

Preparation

1

Prepare & cook the rice: Rinse the brown rice in a strainer.

In a pot, add the brown rice, water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) and salt. Stir. 

Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Set aside.

2

Prepare & cook the chicken:  While the rice is cooking, Cut the spiced chicken into dices. Season with salt.

In an oiled pan on medium heat, cook the spiced chicken for 10 minutes.

*Note: ensure poultry¬†is cooked to at least 165¬įF

3

Prepare the vegetables: Wash and clean all produce. Wash and clean all produce. Slice the onion. Peel and cut the carrot. 

Cook the vegetables: Add the onion and carrot to the chicken. Season with salt. Stirring regularly, cook on medium heat for 5 minutes.

4

Finish the butter chicken:  Add the butter chicken mix and water  1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) to the vegetables and chicken. Season with salt. Stir to combine.

Bring to a simmer on medium heat. Simmer on medium low heat for 15 to 20 minutes.

5

Garnish & serve:  Separate the cilantro leaves. Thinly slice the Thai pepper.

In individual bowls, place the brown rice and butter chicken. Garnish with cilantro and Thai pepper. Serve. 

Note: Thai pepper is very spicy, add it slowly based on how spicy you like your dish. 

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cups

spiced chicken breast

220 gr

440 gr

660 gr

onion

1

2

3

carrot

250 gr

500 gr

750 gr

butter chicken mix

1/2 cup

1 cup

1 1/2 cup

Thai pepper

1

2

3

cilantro

3 gr

6 gr

9 gr

Note: Full list of ingredients at the bottom of the page.

 

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Cooking for kids?
The Thai pepper is very hot. Explore with the kids to discover if they like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1 & 3:

  • Rinse the rice in the strainer. Add to the pot with water and salt.
  • Add the vegetables to the chicken and cook for 5 minutes.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • brown rice
  • spiced chicken breast: chicken breast, curry spice blend
  • onion
  • carrot
  • butter chicken mix: cream,¬† tomato paste, water, cornstarch, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
  • Thai pepper
  • cilantro

Nutritional Information

Coconut curry

This creamy dish is a specialty from the south of India. It is filled with creamy potatoes and cauliflowers cooked in a spicy coconut sauce & is served with naan bread. We bet you will fall in love with this dish’s bright & kid friendly flavours.

Featured Saskatchewan Products

Tools

Preparation

1

Prepare the vegetables: Wash and clean all produce. Dice the onion, mince the garlic and fresh ginger. Peel and dice the potato in 1-2 cm dice. Cut the cauliflower in about 2 to 3 cm florets. Gluten friendly: Use rice instead of naan bread. In the sink, place the brown rice in a strainer and rinse it well.  In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cup, 4 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the onion: Heat the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbs) in a medium pot. Add the onion and cook on medium heat for about 5 minutes until the onion is tender.

3

Roast the spices: Add the Indian spice blend, the salt (1/2 tsp, 1 tsp, 1 1/2 tsp), pepper (1/8 tsp, 1/4 tsp, 1/2 tsp), minced garlic and grated or minced ginger. Cook for an additional minute.

4

Add the vegetables:  Add cauliflower, potato, coconut milk and water  (1 1/4 cup, 2 1/2 cup, 3 3/4 cup) to the onion and spices. Bring to a boil. Cover and let simmer for about 20 minutes. Preheat the oven to 400F. Note: The coconut milk will separate and solidify in the fridge. When heated it will become nice and creamy.

5

Finish the curry & heat the naan bread: When the coconut curry has about 5 minutes left to simmer, heat the naan bread in the oven for 3-4 minutes. Combine the cornstarch with water  (3 tbsp, 1/3 cup, 1/2 cup) in a small bowl and add to the coconut curry. Stir for about 1 minute to thicken the sauce. With a potato masher or a fork, mash some of the curry to give it a creamier texture.

6

Garnish & Serve: Cut the coriander in about 2 cm pieces. Serve the coconut curry in individual bowls with warm naan bread. Garnish the coconut curry with coriander. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

cauliflower

200 gr

400 gr

potatoes

300 gr

600 gr

onion

1 small

1 medium

garlic bulb

3 bulb

6 bulb

fresh ginger

1/2 inch piece

1 inch piece

Indian spice blend

1 tbsp

2 tbsp

coconut mylk

1/2 cup

1 cup

corn starch

1/2 tbsp

1 tbsp

naan bread

2

4

brown rice

gf only

2/3 cup

1 1/3

oil*

1/2 tbsp

1 tbsp

pepper*

1/8 tsp

1/4 tsp

salt*

1/2 tsp

1 tsp

water

3 tbsp + 1 1/4 cup

1/3 + 2 1/2 cup

water

gf only

1 1/3 cup

2 2/3

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.

Cooking for kids?
Go easy on the indian spice blend as some children may not be used to these spices. 

Making this recipe with kids?
Ask the child to help by completing step 3 & 4:

  • Roast the spices
  • Cook the curry

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information