{"id":1247,"date":"2023-03-07T18:57:15","date_gmt":"2023-03-07T17:57:15","guid":{"rendered":"http:\/\/elcagette-roubaix.org\/?p=1247"},"modified":"2023-03-08T20:46:23","modified_gmt":"2023-03-08T19:46:23","slug":"curry-aux-epinards-et-pois-chiches","status":"publish","type":"post","link":"https:\/\/elcagette-roubaix.org\/?p=1247","title":{"rendered":"Curry aux \u00e9pinards et pois chiches"},"content":{"rendered":"<blockquote>\n<h4>Recette inspir\u00e9e du site \u00ab\u00a0v\u00e9g\u00e9tarien.com\u00a0\u00bb. La sauce a \u00e9t\u00e9 un peu adapt\u00e9e.<\/h4>\n<\/blockquote>\n<p><em>Christine Rager vous partage cette recette qu&rsquo;elle appr\u00e9cie particuli\u00e8rement. Depuis huit ans, Christine et son mari sont devenus v\u00e9gan et ils ont d\u00e9couvert le monde des \u00e9pices dont le m\u00e9lange donne un rendu gustatif juste merveilleux !<br \/>\n<\/em><\/p>\n<h4><span style=\"color: #808000;\">Ingr\u00e9dients pour 1 personne :<\/span><\/h4>\n<ul>\n<li>Oignon 60 g<\/li>\n<li>Passata di pomodoro 250 g<\/li>\n<li>Garam masala 1.5 g<\/li>\n<li>Curry 1.5 g<\/li>\n<li>Curcuma 1.5 g<\/li>\n<li>Cumin en poudre 1.5 g<\/li>\n<li>Concentr\u00e9 de tomate 10 g<\/li>\n<li>Pois chiches cuits 200g soit 95 g de pois chiches crus<\/li>\n<li>Lait de coco 5 cl<\/li>\n<li>\u00c9pinards cuits 100 g soit environ 350 g d&rsquo;\u00e9pinards frais<\/li>\n<li>Huile d&rsquo;olive 3 cl<\/li>\n<\/ul>\n<h4><span style=\"color: #808000;\">D\u00e9couvrez nos producteurs :<\/span><\/h4>\n<p><a href=\"https:\/\/elcagette-roubaix.org\/?page_id=384\" target=\"_blank\" rel=\"noopener\">Les produits d&rsquo;Italie<\/a><\/p>\n<h4><span style=\"color: #808000;\">Pr\u00e9paration :<\/span><\/h4>\n<p>\u00c9mincez l&rsquo;oignon. Fa\u00eetes le revenir dans l&rsquo;huile d\u2019olive dans un grand faitout.<br \/>\nAjoutez les \u00e9pices, laissez infuser quelques instants \u00e0 feu doux.<br \/>\nAjoutez la passata et le concentr\u00e9 de tomate environ deux minutes.<br \/>\nAjoutez ensuite les pois chiches cuits, le lait de coco. Mouillez de 200 ml de bouillon de l\u00e9gumes ou tout simplement d\u2019eau bouillante.<br \/>\nLaissez r\u00e9duire \u00e0 feu doux pour une cuisson d\u2019environ 20 minutes.<br \/>\nAjouter les \u00e9pinards ou les feuilles de blettes en toute fin de cuisson.<br \/>\nServir avec du riz basmati.<\/p>\n<h4><span style=\"color: #808000;\">Le petit grain de sel de Doriane \u00e0 d\u00e9faut de petit conseil de Christine :<\/span><\/h4>\n<p><a href=\"https:\/\/elcagette-roubaix.org\/?p=1257\" target=\"_blank\" rel=\"noopener\">Une astuce qui peut servir&#8230;<\/a><\/p>\n<h4><span style=\"color: #808000;\">Prix de revient pour 1 personne :<\/span><\/h4>\n<ul>\n<li>Oignon 0.13 \u20ac<\/li>\n<li>Passata di pomodoro 0.62 \u20ac<\/li>\n<li>Garam masala 0.07 \u20ac<\/li>\n<li>Curry 0.05 \u20ac<\/li>\n<li>Curcuma 0.03 \u20ac<\/li>\n<li>Cumin en poudre 0.06 \u20ac<\/li>\n<li>Concentr\u00e9 de tomate 0.14 \u20ac<\/li>\n<li>Pois chiches cuits 200g 0.50 \u20ac<\/li>\n<li>Lait de coco 5 cl 0.27 \u20ac<\/li>\n<li>\u00c9pinards cuits 50g g soit environ 175 g d&rsquo;\u00e9pinards frais 1.12 \u20ac<\/li>\n<li>Huile d&rsquo;olive 3 cl 0.37 \u20ac<\/li>\n<li>Total : 3.23 \u20ac<\/li>\n<\/ul>\n<h4><span style=\"color: #808000;\">Prix de revient des l\u00e9gumes tarif sp\u00e9cial bio cagette :<\/span><\/h4>\n<p>Petits budgets :\u00a0 0.63 \u20ac au lieu de 1.25 \u20ac<\/p>\n<p>\u00c9tudiant :\u00a0 0.25 \u20ac au lieu de 1.25 \u20ac<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette inspir\u00e9e du site \u00ab\u00a0v\u00e9g\u00e9tarien.com\u00a0\u00bb. La sauce a \u00e9t\u00e9 un peu adapt\u00e9e. Christine Rager vous partage cette recette qu&rsquo;elle appr\u00e9cie particuli\u00e8rement. Depuis huit ans, Christine et son mari sont devenus&hellip;<\/p>\n","protected":false},"author":13,"featured_media":1251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[36,53,52,54,55,45,16],"class_list":["post-1247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-christine-rager","tag-epices","tag-epinards","tag-lait-de-coco","tag-pois-chiches","tag-tomate","tag-vegan"],"_links":{"self":[{"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=\/wp\/v2\/posts\/1247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1247"}],"version-history":[{"count":10,"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=\/wp\/v2\/posts\/1247\/revisions"}],"predecessor-version":[{"id":1261,"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=\/wp\/v2\/posts\/1247\/revisions\/1261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=\/wp\/v2\/media\/1251"}],"wp:attachment":[{"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elcagette-roubaix.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}