Japanese Lentil Curry
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Japanese Lentil Curry

Japanese Lentil Curry

with Jasmine Rice

Take your curry game to the next level with our Japanese Lentil Curry! Using some familiar curry components, and a few special twists, this dish will show you the vast possibilities that curries have to offer.

Tags:
Veggie
Quick
Allergens:
Mustard
Sulphites
Soy
Milk
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

¾ cup

Red Lentils

113 g

Mirepoix

200 g

Zucchini

4 tbsp

Tomato Sauce

30 g

Ginger

1 tbsp

Garlic Puree

1 tbsp

Indian Spice Blend

2 tsp

Curry Powder

(Contains Mustard, Sulphites)

¾ cup

Jasmine Rice

8 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

2 unit

Green Onion

1 unit

Vegetable Broth Concentrate

1 tbsp

Sesame Oil

(Contains Sesame)

Not included in your delivery

1 tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

1 tbsp

Sugar*

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Nutrition Values

Calories970 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate157 g
Sugar24 g
Dietary Fiber20 g
Protein33 g
Cholesterol15 mg
Sodium2830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Pot
Spatula
Measuring Cups
Measuring Spoons
Medium Pot
Ladle

Instructions

Prep
1

Before starting, wash and dry all produce.

Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate ginger. Thinly slice green onions.

Start curry
2

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then mirepoix, garlic puree, ginger, curry powder and Indian Spice Mix. Cook, stirring frequently, until fragrant and mirepoix is slightly softened, 2-3 min.

Finish curry
3

When ingredients are fragrant, stir in red lentils, tomato sauce, zucchini, vegetable broth concentrate, 1 tbsp sugar and 2 cups water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil, then cover and reduce heat to medium-low. Simmer until lentils are tender and curry is slightly reduced, 15-17 min.

Cook rice
4

While curry simmers, bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

Finish and serve
5

Fluff rice with a fork, then divide between bowls. Stir soy sauce mirin blend, sesame oil, and 1 tbsp butter (dbl for 4 ppl) into curry. Season with salt and pepper. Spoon curry over rice. Sprinkle green onions over top.