Lentil and Cauliflower Curry

with Brown Rice and Pistachios

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Instructions

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1 Cook rice

Add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

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2 Prep

Meanwhile, peel and chop the red onion. Separate the cauliflower into small florets. Rinse and drain the lentils in a colander. Split the cardamom pods open with the back of a knife and discard the pods, keep the seeds.

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3 Fry

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min until soft. Add the ginger garlic paste, cardamom seeds, coriander cumin powder, garam masala, turmeric and chilli powder (spicy!). Cook for 1 min further.

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4 Simmer

See pro tip! Add the tomato paste and stir for 1-2 min. Add the measured water, stock cube, coconut milk, mango chutney, cauliflower florets and lentils. Reduce the heat to low, cover with a lid and simmer for 15 min. Add a splash of water if necessary.

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5 Season

Season the curry with salt and pepper to taste. Chop the pistachios roughly. Slice the limes into wedges. 

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6 Serve

Serve the curry over the cooked rice. Garnish with the chopped pistachios and the lime wedges.

Tips for fussy eaters

Go easy on the spices!

Pro tip

If you prefer it less sweet, only add a little bit of the mango chutney.

Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.

Cooking Time: 30 min

Cals 875 · Prot 28 · Carbs 129 · Fat 31

Gluten-Free

Dairy-Free

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Water 300 ML

Curry

Red onion 1 Piece
Cauliflower 300 Grams
Canned lentils 265 Grams
Cardamom pods 4 Pieces
Vegetable oil 2 Tbsp
Ginger garlic paste 20 Grams
Coriander cumin powder 4 Grams
Garam masala 4 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Mango chutney 50 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Peeled pistachios 20 Grams
Lime 1 Piece

Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.

Cooking Time: 30 min

Cals 875 · Prot 28 · Carbs 129 · Fat 31

Gluten-Free

Dairy-Free

Instructions

photo

1 Cook rice

Add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

photo

2 Prep

Meanwhile, peel and chop the red onion. Separate the cauliflower into small florets. Rinse and drain the lentils in a colander. Split the cardamom pods open with the back of a knife and discard the pods, keep the seeds.

photo

3 Fry

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min until soft. Add the ginger garlic paste, cardamom seeds, coriander cumin powder, garam masala, turmeric and chilli powder (spicy!). Cook for 1 min further.

photo

4 Simmer

See pro tip! Add the tomato paste and stir for 1-2 min. Add the measured water, stock cube, coconut milk, mango chutney, cauliflower florets and lentils. Reduce the heat to low, cover with a lid and simmer for 15 min. Add a splash of water if necessary.

photo

5 Season

Season the curry with salt and pepper to taste. Chop the pistachios roughly. Slice the limes into wedges. 

photo

6 Serve

Serve the curry over the cooked rice. Garnish with the chopped pistachios and the lime wedges.

Tips for fussy eaters

Go easy on the spices!

Pro tip

If you prefer it less sweet, only add a little bit of the mango chutney.

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Water 300 ML

Curry

Red onion 1 Piece
Cauliflower 300 Grams
Canned lentils 265 Grams
Cardamom pods 4 Pieces
Vegetable oil 2 Tbsp
Ginger garlic paste 20 Grams
Coriander cumin powder 4 Grams
Garam masala 4 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Mango chutney 50 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Peeled pistachios 20 Grams
Lime 1 Piece
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