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Japanese Lentil Curry

Japanese Lentil Curry

with Jasmine Rice

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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:VeggieQuick
Allergens:Mustard/MoutardeSulphites/SulfiteSoy/SojaWheat/BléMilk/LaitSesame/Sésame

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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 Mix

(ContainsMustard/Moutarde)

2 tsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

¾ cup

Jasmine Rice

8 tbsp

Soy Sauce Mirin Blend

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

2 unit

Green Onions

1 unit

Vegetable Broth Concentrate

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

Not included in your delivery

1 tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate157 g
Sugar24 g
Dietary Fiber20 g
Protein33 g
Cholesterol15 mg
Sodium2830 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pot
Spatula
Measuring Cups
Measuring Spoons
Medium Pot
Ladle
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.