Red Lentil and Sweet Potato Curry
with Spinach and Basmati Rice
Creamy coconut swirls through this loaded lentil and veggie curry, while ginger, curry paste and Indian-style spices add vibrant and fragrant flavours. This dish is sure to make your belly full and your heart happy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Red Lentils
¾ cup
Basmati Rice
340 g
Sweet Potato
160 g
Tomato
30 g
Ginger
113 g
Baby Spinach
1 tbsp
Indian Spice Blend
2 unit
Vegetable Broth Concentrate
165 mL
Coconut Milk
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
4 tbsp
Mild Curry Paste
1 unit
Green Onion
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Meanwhile, peel, then finely grate ginger. Cut tomatoes into 1/2-inch pieces. Thinly slice green onion. Using a strainer, rinse lentils until water runs clear.
Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat. (NOTE: For 4 ppl, use a large pot.)When hot, add 1 tbsp oil (dbl for 4 ppl), then tomatoes and ginger. Cook, stirring occasionally, until tender, 4-6 min. Add curry paste and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add broth concentrates, coconut milk, lentils and 1 1/2 cups water (2 1/2 cups for 4 ppl) to the pan with veggies. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 min. (NOTE: If needed, thin out curry with 1-2 tbsp water.)
When lentils are tender, add sweet potatoes and spinach to curry. Season with salt and pepper, to taste. Cook, stirring often, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt, then stir in green onions. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots over top.
