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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:VeggieOptional Spice
Allergens:Mustard/MoutardeSoy/SojaWheat/Blé

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

1 cup

Red Lentils

¾ cup

Basmati Rice

340 g

Sweet Potato

160 g

Roma Tomato

30 g

Ginger

14 g

Cilantro

1 unit

Red Chili Pepper

113 g

Baby Spinach

56 g

Onion, chopped

1 tbsp

Garlic Puree

1 tbsp

Indian Spice Blend

(ContainsMustard/Moutarde)

2 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

28 g

Crispy Shallots

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat40 g
Saturated Fat20 g
Carbohydrate154 g
Sugar18 g
Dietary Fiber10 g
Protein30 g
Cholesterol0 mg
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
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 425°F and wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!) Rinse lentils in a strainer until water runs clear.

2

Cut sweet potatoes into 1/2-inch pieces. Toss with 1 tbsp oil on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 min. (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway through.)

3

While sweet potatoes roast, bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

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, 4-6 min. Add garlic puree, ginger, Indian Spice Mix and 1/4 tsp chili pepper. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.

5

Add broth concentrate, coconut milk, lentils and 1 1/2 cups water (2 1/2 cups 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 are tender, 12-15 min. (NOTE: If needed, thin out with 1-2 tbsp water.)

6

When lentils are tender, 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 crispy shallots and remaining cilantro over top.