Creamy Spiced Lentil Curry
with Roasted Cauliflower, Sweet Potato and Spinach
This delicious Creamy Spiced Lentil Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
1
Cauliflower
200
Diced Sweet Potato
1
Ground Cumin
1
Garlic Clove
½
Lime
1
Lentils
1
Zanzibar Style Curry Powder
(Contains Mustard)
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
100
Baby Spinach
Not included in your delivery
50
Water for the Curry
Nutritional information
Utensils
Instructions
a) Preheat your oven to 230°C/210°C fan/gas mark 8.
b) Cut the cauliflower into florets (like small trees). Halve any large florets, then pop the cauliflower and diced sweet potato on two separate baking trays. Sprinkle the ground cumin over both of them.
c) Drizzle with oil and season with salt and pepper. Toss to coat.
d) Roast in your oven until browned and tender, about 18-20 mins.
a) While the veg roasts, peel and grate the garlic (or use a garlic press).
b) Halve the lime.
c) Drain and rinse the lentils in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the garlic and Zanzibar style curry powder and cook, stirring, for 30 secs.
a) Add the coconut milk, veg stock paste and water for the curry (see ingredients for amount) to the pan.
b) Mix well, then stir in the lentils.
c) Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.
a) Add the spinach to the lentils a handful at a time and stir until wilted and piping hot, 2-3 mins.
b) Once the cauliflower and sweet potato are cooked, add them to the lentils and squeeze in a little lime juice.
c) Add a splash of water if the curry is a bit too thick. Taste and season if needed.
d) Cut any remaining lime into wedges.
a) Share the creamy lentil curry between your bowls.
b) Serve with the lime wedges for squeezing over. Enjoy!
