Sri Lankan Lentil and Vegetable Curry
with Basmati Rice
Instructions
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.
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.
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.
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.
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 900 · Prot 27 · Carbs 122 · Fat 37
Dairy-Free
Ingredients
Rice
Vegetable curry
To serve
Enjoy this mild and creamy curry that lends itself to being made more spicy.
Cooking Time: 30 min
Cals 900 · Prot 27 · Carbs 122 · Fat 37
Dairy-Free
Instructions
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.
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.
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.
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.
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
Rice
Vegetable curry
To serve
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