Sri Lankan Lentil and Vegetable Curry

Name: Sri Lankan Lentil and Vegetable Curry with Basmati Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Basmati rice; 300 ML of Water; 1 Piece of Red onion; 2 Piece of Carrot; 2 Piece of Garlic cloves; 200 Grams of Cauliflower; 2 Piece of Tomatoes; 30 Grams of Ginger; 1 Piece of Large red chilli; 2 Tbsp of Olive oil; 1 Piece of Cinnamon stick; 4 Grams of Coriander cumin powder; 2 Grams of Turmeric powder; 1 Tsp of Black pepper; 2 Grams of Chilli powder; 80 Grams of Red lentils; 200 ML of Coconut milk; 200 ML of Water; 1 Piece of Vegetable stock cube; 1 Tsp of Salt; 15 Grams of Fresh coriander; 40 Grams of Cashew nuts

with Basmati Rice

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

747 Reviews

Cals 708 · Prot 15 · Carbs 104 · Fat 29

Vegan

Try Hello Chef Now

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.

747 Reviews

Cals 708 · Prot 15 · Carbs 104 · Fat 29

Vegan

Try Hello Chef Now

Download PDF

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

0.5 Tsp

To serve

Fresh coriander

15 Grams

Cashew nuts 2*

40 Grams

Allergens

*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.

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 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.