Lentil and Cauliflower Curry

with Brown Rice and Pistachios

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Instructions

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1 Cook rice

Add brown rice, the measured water and salt to a pan with a lid and bring to boil over high heat. Once boiling, reduce heat to low, cover, and cook for 15 min or until water is absorbed and rice is cooked. Once cooked, remove pan from heat and keep covered until serving.

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2 Prep ingredients

Peel and chop red onion. Separate cauliflower to small florets. Rinse and drain canned lentils in a colander. Split cardamom pods open with the back of a knife.

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3 Fry curry base

Heat oil in a large non-stick pan over medium-low heat. Once hot, add onion and fry for 5 min until soft. Add garlic and ginger paste, cardamom, coriander powder, cumin, garam masala, turmeric and chilli powder. Cook for 1 min further.

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4 Add and simmer

Add tomato paste and stir for 1-2 min. Add measured water, stock cube, coconut milk, mango chutney, cauliflower florets and lentils. Cover and leave to simmer lightly for 15 min. Add a bit of water, if needed.

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5 Season and serve

Season the curry with salt and pepper to taste. Chop pistachios roughly. Cut limes to wedges. Serve the curry with brown rice, 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 841 · Prot 32.5 · Carbs 111.1 · Fat 33.4

Ingredients

Number of people

Rice

Brown rice 150.00 Grams
Water 350.00 ML

Curry

Red onion 1.00 Pieces
Cauliflower 300.00 Grams
Canned lentils 300.00 Grams
Cardamom pods 4.00 Pieces
Vegetable oil 2.00 Tbsp
Ginger garlic paste 15.00 Grams
Coriander powder 2.00 Grams
Cumin powder 2.00 Grams
Garam masala powder 2.00 Grams
Turmeric powder 2.00 Grams
Chilli powder 2.00 Grams
Tomato paste 40.00 Grams
Water 200.00 ML
Vegetable stock cube 1.00 Pieces
Coconut milk 200.00 ML
Mango chutney 50.00 Grams
Salt 0.25 Tsp
Black pepper 0.25 Tsp

To serve

Peeled pistachios 30.00 Grams
Lime 1.00 Pieces

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

Cooking Time: 30 min

Cals 841 · Prot 32.5 · Carbs 111.1 · Fat 33.4

Instructions

photo

1 Cook rice

Add brown rice, the measured water and salt to a pan with a lid and bring to boil over high heat. Once boiling, reduce heat to low, cover, and cook for 15 min or until water is absorbed and rice is cooked. Once cooked, remove pan from heat and keep covered until serving.

photo

2 Prep ingredients

Peel and chop red onion. Separate cauliflower to small florets. Rinse and drain canned lentils in a colander. Split cardamom pods open with the back of a knife.

photo

3 Fry curry base

Heat oil in a large non-stick pan over medium-low heat. Once hot, add onion and fry for 5 min until soft. Add garlic and ginger paste, cardamom, coriander powder, cumin, garam masala, turmeric and chilli powder. Cook for 1 min further.

photo

4 Add and simmer

Add tomato paste and stir for 1-2 min. Add measured water, stock cube, coconut milk, mango chutney, cauliflower florets and lentils. Cover and leave to simmer lightly for 15 min. Add a bit of water, if needed.

photo

5 Season and serve

Season the curry with salt and pepper to taste. Chop pistachios roughly. Cut limes to wedges. Serve the curry with brown rice, 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 150.00 Grams
Water 350.00 ML

Curry

Red onion 1.00 Pieces
Cauliflower 300.00 Grams
Canned lentils 300.00 Grams
Cardamom pods 4.00 Pieces
Vegetable oil 2.00 Tbsp
Ginger garlic paste 15.00 Grams
Coriander powder 2.00 Grams
Cumin powder 2.00 Grams
Garam masala powder 2.00 Grams
Turmeric powder 2.00 Grams
Chilli powder 2.00 Grams
Tomato paste 40.00 Grams
Water 200.00 ML
Vegetable stock cube 1.00 Pieces
Coconut milk 200.00 ML
Mango chutney 50.00 Grams
Salt 0.25 Tsp
Black pepper 0.25 Tsp

To serve

Peeled pistachios 30.00 Grams
Lime 1.00 Pieces
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