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Red Lentil and Sweet Potato Curry

Red Lentil and Sweet Potato Curry

with Spinach and Basmati Rice

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Creamy coconut swirls through this loaded lentil and veggie curry, while ginger, curry paste and Indian-style spices add vibrant and fragrant flavours. This dish is sure to make your belly full and your heart happy!

Tags:Veggie
Allergens:Sulphites/SulfiteWheat/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

113 g

Baby Spinach

1 tbsp

Indian Spice Blend

2 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

28 g

Crispy Shallots

(ContainsSulphites/Sulfite, Wheat/Blé)

4 tbsp

Mild Curry Paste

1 unit

Green Onion

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
Calories1140 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate171 g
Sugar19 g
Dietary Fiber25 g
Protein37 g
Cholesterol0 mg
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Grater
Medium Pot
Strainer
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

Meanwhile, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Meanwhile, peel, then finely grate ginger. Cut tomatoes into 1/2-inch pieces. Thinly slice green onion. Using a strainer, rinse lentils until water runs clear.

3

Add rice to the boiling water, 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

Meanwhile, 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 pan with veggies. 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, to taste. Cook, stirring often, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt, then stir in green onions. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots over top.