Potato, Okra, Lentil and Spinach Aloo Curry

Name: Potato, Okra, Lentil and Spinach Aloo Curry with Coconut Milk
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Green lentils; 450 Grams of Potatoes; 100 Grams of Okra; 1 Pieces of Red onion; 4 Pieces of Garlic cloves; 30 Grams of Ginger; 200 Grams of Spinach; 2 Tbsp of Vegetable oil; 70 Grams of Tomato paste; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 2 Grams of Chilli flakes; 2 Grams of Turmeric powder; 5 Grams of Garam masala; 400 ML of Coconut milk; 100 ML of Water; 1 Pieces of Vegetable stock cube; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Lemon

with Coconut Milk

Think of all the beautiful flavours these potatoes simmer in… yummy!

Cals 650 · Prot 25 · Carbs 67 · Fat 37

Vegan

45 min

Potato, Okra, Lentil and Spinach Aloo Curry with Coconut Milk

Think of all the beautiful flavours these potatoes simmer in… yummy!

Cals 650 · Prot 25 · Carbs 67 · Fat 37

Vegan

Ingredients

For curry

Green lentils

100 Grams

Potatoes

450 Grams

Okra

100 Grams

Red onion

1 Piece

Garlic cloves

4 Pieces

Ginger

30 Grams

Spinach

200 Grams

Vegetable oil

2 Tbsp

Tomato paste

70 Grams

Cumin powder

2 Grams

Coriander powder

2 Grams

Chilli flakes

2 Grams

Turmeric powder

2 Grams

Garam masala

5 Grams

Coconut milk

400 ML

Water

100 ML

Vegetable stock cube 15*

1 Piece

Salt

1 Tsp

Black pepper

0.5 Tsp

To serve

Lemon

1 Piece

Allergens

*15 Celery

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)	2722 / 650
Fats (g)	36.5
of which saturated (g)	20.8
Carbohydrates (g)	67
of which sugars (g)	10
Fibers (g)	22.3
Proteins (g)	25.3
Salt (g)	1.6

*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 Prep ingredients

Precook the green lentils in a pot of boiling water for 10 min until semi-tender. Drain. Meanwhile, peel and chop the potatoes into small cubes. Rinse, trim and slice the okra. Peel and finely chop the onion and garlic. Peel and grate the ginger. Rinse and chop the spinach.

2 Fry curry base

Heat a large soup pot over a medium-high heat with a drizzle of oil. Once hot, add the potatoes, okra, onion, garlic and ginger. Fry for 3 min. Add the tomato paste, cumin, coriander, chilli flakes (spicy!), turmeric and garam masala. Cook for 2 min further.

3 Add and stew

Add the spinach, drained lentils, coconut milk, measured water and vegetable stock cube. Cover and reduce the heat to low. Cook for 20-25 min or until the potatoes are tender. Add a splash of water, if needed. Season with salt and pepper to taste.