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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 packed with vibrant and fragrant flavours to keep you warm and cozy.

Tags:Veggie
Allergens:Wheat/Blé

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

Preparation Time35 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

7 g

Cilantro

113 g

Baby Spinach

1 tbsp

Indian Spice Blend

2 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

28 g

Crispy Shallots

(ContainsWheat/Blé)

4 tbsp

Mild Curry Paste

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate168 g
Sugar18 g
Dietary Fiber10 g
Protein37 g
Cholesterol0 mg
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Grater
Strainer
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. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

2

While sweet potatoes roast, peel, then finely grate ginger. Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Using a strainer, rinse lentils until water runs clear.

3

Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

4

While rice cooks, heat a large non-stick pan over medium heat. (NOTE: For 4 ppl, use a large pot.) When hot, add 1 tbsp oil (dbl for 4 ppl), then tomatoes and ginger. Cook, stirring occasionally, until tender, 4-6 min. Add curry paste and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

5

Add broth concentrates, 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 curry with 1-2 tbsp water.)

6

When lentils are tender, add sweet potatoes and spinach to curry. Season with salt and pepper. Cook, stirring often, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt, then stir in half the cilantro. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots and remaining cilantro over top.