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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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 Peel and cut
Peel and cube carrots. Chop broccoli into small florets. Peel and chop onion and mince garlic. Peel and grate ginger.
2 Fry
Heat oil in a saucepan over medium high heat. Fry onion and carrot for 5 minutes.
3 Add and fry
Add garlic, ginger and all the dry spices. Cook for 2 minutes.
4 Simmer
Add red lentils, coconut milk and water. Bring to a boil and reduce the heat to low. Cover and simmer lightly for 20-25 minutes, until the lentils and carrots are soft. Once the curry is nearly ready, add in finely chopped broccoli and cook for another 5 minutes. Season with salt and pepper to taste.
5 Boil rice
Meanwhile, cook the brown rice in boiling water in another saucepan. Use the rice, water ratio 1:2.5. Drain. Serve the curry with cooked brown rice.