Indonesian-Style Curry with Lentils

Name: Indonesian-Style Curry with Lentils and Black Beans
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 1 Piece of Large red chilli; 30 Grams of Yellow curry paste; 20 Grams of Ginger garlic paste; 2 Grams of Turmeric powder; 240 Grams of Black beans; 2 Piece of Carrot; 400 Grams of Canned lentils; 1 Piece of Lemongrass; 400 ML of Coconut milk; 10 Grams of Coconut sugar; 15 Grams of Tamarind paste; 1 Piece of Vegetable stock cube; 20 ML of Soy sauce; 3 Grams of Lime leaves; 15 Grams of Fresh coriander; 300 ML of Water; 150 Grams of Jasmine rice

and Black Beans

In this recipe you'll make your own curry paste, packed with flavour!

210 Reviews

Cals 963 · Prot 27 · Carbs 127 · Fat 38

Vegan

Global Eats

40 min

Indonesian-Style Curry with Lentils and Black Beans

In this recipe you'll make your own curry paste, packed with flavour!

210 Reviews

Cals 963 · Prot 27 · Carbs 127 · Fat 38

Vegan

Global Eats

Ingredients

Curry paste

Red onion

1 Piece

Large red chilli

1 Piece

Yellow curry paste

30 Grams

Ginger garlic paste

20 Grams

Turmeric powder

2 Grams

For curry

Black beans

240 Grams

Carrot

2 Piece

Canned lentils

400 Grams

Lemongrass

1 Piece

Coconut milk

400 ML

Coconut sugar

10 Grams

Tamarind paste

15 Grams

Vegetable stock cube 15*

1 Piece

Soy sauce 9*10*11*

20 ML

Lime leaves

3 Grams

Fresh coriander

15 Grams

Rice

Water

300 ML

Jasmine rice

150 Grams

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3943 / 963
Fats (g)	38.2
of which saturated (g)	21.3
Carbohydrates (g)	127
of which sugars (g)	13.5
Fibers (g)	27.9
Proteins (g)	27.2
Salt (g)	8.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make curry paste

Peel and chop the onion.
Finely chop the chilli (spicy!)(remove the seeds if you like it milder).
Add the onion, yellow curry paste, ginger garlic paste, chilli (spicy!), turmeric, a crack of black pepper and drizzle of oil to a food processor.
Blitz until incorporated and smooth.
This is your curry paste.

Tip! Alternatively, use a large pestle and mortar.

2 Prep ingredients

Peel and chop the carrots into bite-sized chunks.
Rinse and drain the canned lentils and the black beans.
Trim the tough ends of the lemongrass, cut in half and bash with the back of a knife.

3 Cook curry paste

Heat a pan over a medium heat.
Once hot, fry the curry paste for 5 min, stirring frequently until slightly darkened.

4 Finish curry

Add the carrots, lentils, black beans, coconut milk, measured water, 0.5 vegetable stock cube, soy sauce, coconut sugar, tamarind, lemongrass and lime leaves.
Bring to a boil, then reduce the heat, cover, and cook for 15-20 min until the carrots are tender and the curry has thickened.
Adjust seasoning to taste.

Tip! Too thick? Add a splash of water to loosen.

5 Boil rice

Rinse and drain the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
Lower heat, cover and cook for 12-14 min, until rice is tender.
Remove from the heat and keep covered until serving.
Fluff with a fork before serving.