Sri Lankan Lentil and Vegetable Curry
with Basmati Rice
Enjoy this mild and creamy curry that lends itself to being made more spicy.
Cals 783 · Prot 22 · Carbs 112 · Fat 30
Vegan
30 min
Enjoy this mild and creamy curry that lends itself to being made more spicy.
Cals 783 · Prot 22 · Carbs 112 · Fat 30
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
2*
40 Grams
Allergens
*15 Celery, *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) | 3288 / 783 |
| Fats (g) | 30.4 |
| of which saturated (g) | 12.8 |
| Carbohydrates (g) | 112 |
| of which sugars (g) | 18.6 |
| Fibers (g) | 18.9 |
| Proteins (g) | 21.9 |
| Salt (g) | 0.5 |
*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 Boil rice
- Add the rice, a pinch of salt and the measured water to a pan with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed.
- Once cooked, remove the pan from the heat.
- 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.
- Fry for 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.
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
- Roughly chop the coriander.
- Serve the Sri Lankan Lentil and Vegetable Curry over the Basmati Rice.
- Garnish with the coriander and cashew nuts.
Tip! Have leftovers? Serve with naan, pita or Arabic bread the next day!
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