Red Lentil and Sweet Potato Curry
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Red Lentil and Sweet Potato Curry

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.

Tags:
Veggie

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

113 g

Red Lentils

340 g

Sweet Potato

6 g

Garlic

¾ cup

Basmati Rice

1 tbsp

Indian Spice Blend

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*

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Nutrition Values

Calories790 kcal
Energy (kJ)3305 kJ
Fat36 g
Saturated Fat17 g
Carbohydrate144 g
Sugar14 g
Dietary Fiber9 g
Protein28 g
Cholesterol0 mg
Sodium820 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

Strainer
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Large Non-Stick Pan

Instructions

PREP
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.

ROAST SWEET POTATOES
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.

COOK RICE
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.

COOK VEGGIES
4

While rice cooks, heat a 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.

COOK LENTILS
5

Add broth concentrate, 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.

FINISH & SERVE
6

When sweet potatoes are done, stir sweet potatoes and spinach into lentil curry. 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.