Indian Style Curry with Red Rice
Some of my favourite ways of learning has been through the stories and traditions that my former chefs and colleagues have gifted me with. There's nothing more special than being lucky enough to share in someone else’s family recipe secrets, forever cherished safely with me this dish is a culmination of some of the lessons I learned from my Indian co-workers with a part of my own traditions.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches a minimum of about 165°F/74°C, piping hot. Bowl up desired amounts starting with rice and topping with curry. Garnish with MANNA Drizzle and green onion.
This curry dish provides vital protein, fibre, vitamins (A, C, & K), and iron. Combining lentils & kale provides you with enhanced nutrient density.
Protein: Combining rice & beans provides all the essential amino acids allowing the body to form proteins necessary for growth and development.
Fibre: Fibre packed lentils and cabbage aid the digestive system and help stabilize blood sugar while providing slow-burning energy.
Vitamin A: Providing over 300% of the minimum daily requirement for Vitamin A, this dish supports the immune and inflammatory functions throughout the digestive tract.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers and cauliflower have some of the highest levels of Vitamin C.
Vitamin K: Key to helping regulate the body’s inflammatory process, this dish provides over 400% of the minimum daily requirement.
Iron: Lentils increase energy by replenishing iron stores, an important consideration for vegan and vegetarian diets.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.