Sri Lankan Lentil and Vegetable Curry

with Basmati Rice
Enjoy this mild and creamy curry that lends itself to being made more spicy.
251 Reviews
Cals 868 · Prot 29 · Carbs 142 · Fat 29
Vegan
30 min
Sri Lankan Lentil and Vegetable Curry with Basmati Rice
Enjoy this mild and creamy curry that lends itself to being made more spicy.
251 Reviews
Cals 868 · Prot 29 · Carbs 142 · Fat 29
Vegan
Ingredients
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 15*
1 Piece
Salt
0.5 Tsp
To serve
Fresh coriander
15 Grams
Cashew nuts 1*2*
40 Grams

Allergens

*15 Celery, *1 Peanuts, *2 Tree Nuts
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) 3629 / 868
Fats (g) 29.3
of which saturated (g) 12.4
Carbohydrates (g) 142
of which sugars (g) 18.7
Fibers (g) 19.9
Proteins (g) 28.7
Salt (g) 0.6
*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

Boil rice

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.
Prep vegetables

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.
Fry vegetables

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 fryfor 5 min. Add the garlic, ginger, chilli (spicy!), cinnamon sticks, coriander cumin powder, turmeric, black pepper and chilli powder (spicy!). Cook for 2 min further.
Simmer

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.
Serve

5 Serve

Roughly chop the coriander. Serve the curry over the basmati rice and garnish with the coriander and cashew nuts.
Tip! Have leftovers? Serve with naan, pita or Arabic bread the next day!
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