Lentil Curry

with Brown Rice and Pistachios

photo
Vegan
Share!
Vegan
Share!

Instructions

photo

1 Cook rice

Bring the water to a boil and add rice. Cover and reduce the heat to low. Let simmer gently for 15 minutes or until all the water is absorbed. Keep warm under lid.

photo

2 Chop and fry

Peel and chop onion. Peel and mince garlic, peel and grate ginger. Cut cauliflower to florets. Chop jalapeno (remove seeds if you prefer a milder heat). Heat oil in a pot and fry onion for 4-5 minutes.

photo

3 Add and mix

Add garlic, ginger, jalapeno, cumin and coriander. Cook for 2-3 minutes.

photo

4 Add and simmer

Add cauliflower florets, tomato paste and lentils. Mix well. Add stock cube, water and coconut milk. Simmer for 20 minutes.

photo

5 Season and serve

Add green peas. Season with salt and pepper. Serve the curry with brown rice, topped with chopped pistachios and lime wedges.

Tips for fussy eaters

Go easy on the spices!

Pro tip

Coconut milk is derived from coconut flesh. It is not the liquid that can be drained out from a coconut that has been punctured, although many people assume this.

Rich and hearty lentil curry, great as a main meal when served with brown rice.

Cooking Time: 30 min

Cals 991 · Prot 32.5 · Carbs 151.1 · Fat 33.4

Ingredients

Number of people

Rice

Brown rice 200 Grams
Water 400 ML

Curry

Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 30 Grams
Cauliflower 200 Grams
Fresh jalapeno 1 Pieces
Olive oil 2 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Tomato paste 40 Grams
Red lentils (masoor dal) 100 Grams
Vegetable stock cube 1 Pieces
Water 300 ML
Coconut milk 200 ML
Green peas 100 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

To serve

Peeled pistachios 20 Grams
Lime 1 Pieces

Rich and hearty lentil curry, great as a main meal when served with brown rice.

Cooking Time: 30 min

Cals 991 · Prot 32.5 · Carbs 151.1 · Fat 33.4

Instructions

photo

1 Cook rice

Bring the water to a boil and add rice. Cover and reduce the heat to low. Let simmer gently for 15 minutes or until all the water is absorbed. Keep warm under lid.

photo

2 Chop and fry

Peel and chop onion. Peel and mince garlic, peel and grate ginger. Cut cauliflower to florets. Chop jalapeno (remove seeds if you prefer a milder heat). Heat oil in a pot and fry onion for 4-5 minutes.

photo

3 Add and mix

Add garlic, ginger, jalapeno, cumin and coriander. Cook for 2-3 minutes.

photo

4 Add and simmer

Add cauliflower florets, tomato paste and lentils. Mix well. Add stock cube, water and coconut milk. Simmer for 20 minutes.

photo

5 Season and serve

Add green peas. Season with salt and pepper. Serve the curry with brown rice, topped with chopped pistachios and lime wedges.

Tips for fussy eaters

Go easy on the spices!

Pro tip

Coconut milk is derived from coconut flesh. It is not the liquid that can be drained out from a coconut that has been punctured, although many people assume this.

Ingredients

Number of people

Rice

Brown rice 200 Grams
Water 400 ML

Curry

Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 30 Grams
Cauliflower 200 Grams
Fresh jalapeno 1 Pieces
Olive oil 2 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Tomato paste 40 Grams
Red lentils (masoor dal) 100 Grams
Vegetable stock cube 1 Pieces
Water 300 ML
Coconut milk 200 ML
Green peas 100 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

To serve

Peeled pistachios 20 Grams
Lime 1 Pieces
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...