Sri Lankan Beetroot and Lentil Curry

Name: Sri Lankan Beetroot and Lentil Curry with Masala Almonds
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 0 ML of Coconut milk

with Masala Almonds

For the beetroot lovers…

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

40 min

Sri Lankan Beetroot and Lentil Curry with Masala Almonds

For the beetroot lovers…

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

Ingredients

Curry

Coconut milk

0 ML

Allergens

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 Cook rice

In a medium pot, combine washed and drained basmati rice, water, and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork before serving.

2 Prepare curry

Meanwhile, prepare the curry. Peel beets and grate with a box grater. Peel and mince onion and garlic. Peel and grate ginger. Discard chilli stems and mince chilli (remove seeds if you prefer a milder taste). Rinse the curry leaves.

3 Fry

Heat coconut oil in a large pot over medium high heat. Add mustard seeds, curry leaves, coriander, cumin, and turmeric. Stir for 1 minute. Add grated beets, onion, green chilli, garlic and ginger. Cook, stirring, for 5 minutes.

4 Add

Add water, coconut milk, yellow split lentils, cinnamon stick, black pepper, and salt. Bring to a light simmer, cover, and reduce the heat to low. Let bubble lightly for 20–25 minutes, until the beets and lentils are soft.

5 Roast

Meanwhile, roast almonds in a hot pan without oil, for about 3 minutes. When the almonds are nicely roasted, add oil, garam masala, and salt. Stir to coat. Transfer to a plate to cool.