Sri Lankan Lentil and Vegetable Curry

with Basmati Rice

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Instructions

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1 Boil rice

Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

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2 Prep vegetables

Meanwhile, peel and chop the onions and carrots. Peel and mince the garlic. Separate the cauliflower into florets. Chop the tomatoes. Peel and grate the ginger. Finely chop the chilli.

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3 Fry vegetables

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion, carrots, cauliflower and tomatoes and cook for 5-6 min. Add the garlic, ginger, chilli (spicy!), cinnamon sticks, coriander cumin powder, turmeric, black pepper and chilli powder (spicy!). Cook for 2 min further.

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4 Simmer

Add the lentils, coconut milk, measured water and vegetable stock cube. Simmer for 15 min, stirring occasionally, until the lentils are soft. Add a splash of water, if needed. Season to taste with salt.

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5 Serve

Chop the coriander roughly. Serve the curry over the basmati rice and garnish with the coriander and cashew nuts

Tips for fussy eaters

Cook a separate batch and keep the spices mild.

Pro tip

Have leftovers? Serve with naan, pita or Arabic bread the next day!

Enjoy this mild and creamy curry that lends itself to being made more spicy.

Cooking Time: 30 min

Cals 907 · Prot 28 · Carbs 123 · Fat 37

Dairy-Free

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Water 300 ML

Vegetable curry

Red onion 1 Piece
Carrot 2 Piece
Garlic cloves 2 Piece
Cauliflower 200 Grams
Tomatoes 2 Piece
Ginger 30 Grams
Large red chilli 1 Piece
Olive oil 2 Tbsp
Cinnamon stick 1 Piece
Coriander cumin powder 4 Grams
Turmeric powder 2 Grams
Black pepper 0.5 Tsp
Chilli powder 2 Grams
Red lentils 80 Grams
Coconut milk 200 ML
Water 200 ML
Vegetable stock cube 1 Piece
Salt 1 Tsp

To serve

Fresh coriander 15 Grams
Cashew nuts 40 Grams

Enjoy this mild and creamy curry that lends itself to being made more spicy.

Cooking Time: 30 min

Cals 907 · Prot 28 · Carbs 123 · Fat 37

Dairy-Free

Instructions

photo

1 Boil rice

Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

photo

2 Prep vegetables

Meanwhile, peel and chop the onions and carrots. Peel and mince the garlic. Separate the cauliflower into florets. Chop the tomatoes. Peel and grate the ginger. Finely chop the chilli.

photo

3 Fry vegetables

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion, carrots, cauliflower and tomatoes and cook for 5-6 min. Add the garlic, ginger, chilli (spicy!), cinnamon sticks, coriander cumin powder, turmeric, black pepper and chilli powder (spicy!). Cook for 2 min further.

photo

4 Simmer

Add the lentils, coconut milk, measured water and vegetable stock cube. Simmer for 15 min, stirring occasionally, until the lentils are soft. Add a splash of water, if needed. Season to taste with salt.

photo

5 Serve

Chop the coriander roughly. Serve the curry over the basmati rice and garnish with the coriander and cashew nuts

Tips for fussy eaters

Cook a separate batch and keep the spices mild.

Pro tip

Have leftovers? Serve with naan, pita or Arabic bread the next day!

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Water 300 ML

Vegetable curry

Red onion 1 Piece
Carrot 2 Piece
Garlic cloves 2 Piece
Cauliflower 200 Grams
Tomatoes 2 Piece
Ginger 30 Grams
Large red chilli 1 Piece
Olive oil 2 Tbsp
Cinnamon stick 1 Piece
Coriander cumin powder 4 Grams
Turmeric powder 2 Grams
Black pepper 0.5 Tsp
Chilli powder 2 Grams
Red lentils 80 Grams
Coconut milk 200 ML
Water 200 ML
Vegetable stock cube 1 Piece
Salt 1 Tsp

To serve

Fresh coriander 15 Grams
Cashew nuts 40 Grams
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