Lentil and Cauliflower Curry

with Rice and Pistachios
Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.
1,090 Reviews
Cals 875 · Prot 28 · Carbs 129 · Fat 31
Vegan
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30 min
Lentil and Cauliflower Curry with Rice and Pistachios
Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.
1,090 Reviews
Cals 875 · Prot 28 · Carbs 129 · Fat 31
Vegan
Try Hello Chef Now
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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 Piece
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 2*
20 Grams
Lime
1 Piece

Allergens

*2 Tree Nuts
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.

Before you start

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

Instructions

Cook rice

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.
Prep

2 Prep

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

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.
Simmer

4 Simmer

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.
Tip! Mango chutney is very sweet! Don't add it all if you'd like your curry to be less sweet.
Season

5 Season

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

6 Serve

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