Creamy Spiced Lentil Curry
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Creamy Spiced Lentil Curry

Creamy Spiced Lentil Curry

with Roasted Cauliflower, Sweet Potato and Spinach

This Spiced Lentil Curry & Cauliflower HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:
Rapid
Veggie
Spicy

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Zanzibar Style Curry Powder

200

Coconut Milk

100

Baby Spinach

300

Cauliflower Florets

1

Echalion Shallot

200

Diced Sweet Potato

1

Garlic Clove

½

Lime

1

Ground Cumin

1

Vegetable Stock Powder

1

Lentils

1

Coriander

Not included in your delivery

50

Water for the Curry

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Nutritional information

Energy (kcal)475 kcal
Energy (kJ)1987 kJ
Fat22 g
of which saturates16 g
Carbohydrate53 g
of which sugars8 g
Protein15 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Sieve
Garlic Press
Knife
Spoon
Medium Saucepan
Measuring Cups
Bowl

Instructions

Get started
1

Preheat your oven to 210°C.Pop the cauliflower florets and diced sweet potato on two separate baking trays. Sprinkle the ground cumin over both of them.Drizzle with oil and season with salt and pepper. Toss to coat.Roast in your oven until browned and tender, about 18 mins.

Get Prepped
2

Halve, peel and thinly slice the shallot.Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the lime. Drain and rinse the lentils in a sieve.

Start the Lentils
3

Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the shallot and cook, stirring, until softened, 2-3 mins.Add the garlic and Zanzibar curry spice mix and cook, stirring, for 1 minute.

Simmer
4

Add the coconut milk, stock powder and water (see ingredients for amount), mix well then add the lentils. Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.

Finish up
5

Add the spinach to the lentils and handful at a time and stir until it has all wilted and is piping hot, 2-3 mins.Once the cauliflower and sweet potato are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice. Taste and add more salt and pepper if you like.Cut any remaining lime into wedges.

Serve
6

Divide the curry between bowls, top with the remaining coriander and serve with any remaining lime wedges. Enjoy!