Easy Indian recipes with our organic Indian broth

#RECETTES

Looking for easy, fragrant, and healthy Indian recipes?Discover how to cook tasty dishes usingorganic broth with Indian spiceswith our 100% plant-based or tandoori-style twists.

Based oncoral lentils,chickpeas,coconut milk,curry,turmericor evengaram masala, these recipes are ideal for taking your taste buds on a journey while enjoying the benefits of abroth without additivesAndcertified organic.

The BrothIndianfrom Chic des Plantes!, infused with cumin, curry and vegetables, becomes an ingredient in its own right, to subtly enrich and enhance your dishes.

Indian-style potatoes and roasted chickpeas

By @naturofeed

Ingredients :

- 2 sachets of organic brothIndian
- 400 g of potatoes
- 100 g of jarred chickpeas
- 150 ml of water
- 2 cloves of garlic
- Olive oil
- Fleur de sel
- Garam Masala
- Fresh mint or coriander

Preparation :

1. Infuse the broth sachetsIndian6 to 8 min in 150 ml of water at 90°C.
2. Wash the potatoes (organic), cut them into cubes/quarters. Mince the garlic.
3. Brown everything in an oiled pan for a few minutes.
4. Add the broth on top, cover and simmer for 20 minutes over low heat.
5. Drain and peel the chickpeas, drizzle with olive oil, and sprinkle with salt and garam masala. Bake for 15 minutes at 160°C.
6. Serve the potatoes (with a little broth if there is any left), add the roasted chickpeas, sprinkle with fresh mint or coriander.

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Maharajah Bowl

By @quiveutlarecette

Ingredients :

- 1 sachet of organic brothIndian
- 2 onions
- 1 clove of garlic
- 1 piece of fresh ginger (2-3 cm)
- 300 g of coral lentils
- 400 g of crushed tomatoes
- 1 sweet potato
- 250 ml of coconut milk
- 300 ml of water
- 200 g of spinach shoots
- 200 g of semi-wholegrain rice
- 1 tsp ground coriander
- 1 tbsp. teaspoon of garam masala
- 1 tsp olive oil
- Roasted cashew nuts (optional)

Preparation :

1. Peel/chop the onions, press the garlic and ginger.
2. Fry the onions in olive oil, add garlic, ginger, coriander and garam masala.
3. Add the rinsed lentils, chopped tomatoes, sliced ​​sweet potato, coconut milk, water and the stock sachet.
4. Simmer for 20 minutes over low heat. Add a little water if necessary.
5. At the end of cooking, add the spinach shoots and mix.
6. At the same time, cook the rice in boiling water infused with a sachet of organic broth.Indian.
7. Serve with roasted cashews and fresh spinach leaves.

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Tandoori chicken and fragrant rice

By @sadysfood

Ingredients :

- 2 sachets of organic brothIndian
- Rice
- 1 chicken thigh per person
- 1 natural yogurt
- 2 tsp tandoori spices
- Cayenne pepper
- 1 lemon
- 1 cucumber
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1/2 tsp sugar
- 1/2 tsp salt
- Fresh coriander

Preparation :

1. Boil 3 cups of water, infuse the broth sachets in itIndianRinse the rice in cold water and cook it in this broth for the indicated time.
2. For the chicken: Mix yogurt, tandoori spices, 1/2 tsp cayenne pepper, 1 tbsp lemon juice.
3. Brush the chicken with this marinade. Let it marinate for 3-4 hours in the refrigerator.
4. Preheat the oven to 220°C. Cook the chicken for 30 to 45 minutes, turning it over halfway through cooking.
5. Cut the cucumber into thin slices.
6. Mix soy sauce, lemon juice, olive oil, sugar, salt, chili pepper, and coriander. Pour over the cucumber. Let marinate for 30 minutes.
7. Serve the fragrant rice, roast chicken and fresh cucumber salad.

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Vegetarian Pumpkin Curry

By @des_papilles_qui_petillent

Ingredients :

Vegetables :
- 1 spaghetti squash
- 1 sweet potato
- 4 heads of broccoli
- 4 mushrooms (shiitake or Paris)
- 1 onion
- 1 clove of garlic
- 1 tbsp ghee, coconut oil or olive oil

Sauce:
- 1 can of coconut milk with lemongrass (or plain + fresh or powdered lemongrass)
- 2 tbsp tamari
- 1 tbsp white or brown miso
- 2 cl of peanut or almond butter
- The juice of 1 lime
- 3 very tender dates
- 1 sachet of organic brothIndian
- Fresh coriander

Preparation :

1. Steam or bake the spaghetti squash. Once cooked, remove the strands with a fork. Discard the skin.
2. Cut the vegetables into small cubes and steam them for 6 minutes.
3. In a pan, brown the chopped onion and garlic with the oil of your choice.
4. Blend all the sauce ingredients until smooth.
5. Pour into a soup tureen: the vegetables, the squash strands, the blended sauce, as well as the sachet of brothIndian
6. Simmer over low heat for 10 minutes.
7. Serve warm, sprinkled with fresh coriander and pumpkin seeds if desired.

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