Red Lentil and Sweet Potato Curry
with Spinach and Cilantro Rice
Creamy coconut swirls through this loaded lentil and veggie curry. Vibrant and fragrant flavours keep you warm and cozy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Red Lentils
340 g
Sweet Potato
6 g
Garlic
¾ cup
Basmati Rice
1 tbsp
Indian Spice Mix
(Contains Mustard)
160 g
Tomato
30 g
Ginger
7 g
Cilantro
56 g
Onion, chopped
1 unit
Vegetable Broth Concentrate
165 mL
Coconut Milk
56 g
Baby Spinach
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl).Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Using a strainer, rinse lentils.
Cut sweet potatoes into 1/2-inch pieces. Toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until tender, 18-20 min.
While sweet potatoes cook, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 4-5 min. Add garlic, remaining ginger and Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.
Add broth concentrate(s), coconut milk, lentils and 1 1/2 cups water (dbl for 4 ppl) to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-15 min.
When sweet potatoes are done, stir sweet potatoes and spinach into lentil mixture. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle over remaining cilantro.
