Lentil and Cauliflower Curry
with Rice and Pistachios
Lentils are packed with fiber, folic acid, and potassium, making them excellent promoters of heart health.
Cals 770 · Prot 26 · Carbs 124 · Fat 25
Vegan
30 min
Lentils are packed with fiber, folic acid, and potassium, making them excellent promoters of heart health.
Cals 770 · Prot 26 · Carbs 124 · Fat 25
Vegan
Ingredients
Rice
Basmati rice
150 Grams
Water
300 ML
Curry
Red onion
1 Piece
Cauliflower
300 Grams
Canned lentils
400 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
15*
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
*15 Celery, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3224 / 770 |
| Fats (g) | 24.9 |
| of which saturated (g) | 11.4 |
| Carbohydrates (g) | 124 |
| of which sugars (g) | 20.5 |
| Fibers (g) | 20.1 |
| Proteins (g) | 26.2 |
| Salt (g) | 3 |
*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 Cook 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.
2 Prep
- Meanwhile, peel and finely 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.
3 Fry
- Heat a pan over medium heat with a drizzle of oil.
- Once hot, fry the onion 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.
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.
5 Season
- Season the curry with salt and pepper to taste.
- Roughly chop the pistachios.
- Slice the limes into wedges.
6 Serve
- Serve the Lentil and Cauliflower Curry over cooked Rice.
- Garnish with the pistachios and the lime wedges.
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