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Red Lentil and Sweet Potato Curry

Red Lentil and Sweet Potato Curry

with Spinach and Cilantro Rice

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Creamy coconut swirls through this loaded lentil and veggie curry. Vibrant and fragrant flavours keep you warm and cozy.

Tags:Veggie
Allergens:Mustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Red Lentils

340 g

Sweet Potato

6 g

Garlic

¾ cup

Basmati Rice

1 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

160 g

Roma 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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat38 g
Saturated Fat19 g
Carbohydrate144 g
Sugar15 g
Dietary Fiber9 g
Protein28 g
Sodium940 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Strainer
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.