Sri Lankan Palak Dal
with Basmati Rice
As healthy and light as a curry can be – without compromising on flavour!
Cals 695 · Prot 40 · Carbs 146 · Fat 5
Vegan
40 min
As healthy and light as a curry can be – without compromising on flavour!
Cals 695 · Prot 40 · Carbs 146 · Fat 5
Vegan
Ingredients
Curry
Red onion
1 Piece
Garlic cloves
4 Piece
Ginger
30 Grams
Spinach
200 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
70 Grams
Coriander cumin powder
4 Grams
Chilli flakes
2 Grams
Turmeric powder
2 Grams
Garam masala
2 Grams
Red lentils
160 Grams
Water
500 ML
Vegetable stock cube
15*
1 Piece
To serve
Fresh coriander
15 Grams
Lemon
1 Piece
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Allergens
*15 Celery
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) | 2906 / 695 |
| Fats (g) | 4.7 |
| of which saturated (g) | 0.6 |
| Carbohydrates (g) | 146 |
| of which sugars (g) | 9.4 |
| Fibers (g) | 18.3 |
| Proteins (g) | 39.6 |
| Salt (g) | 0.7 |
*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 Prep
- Peel and finely chop the onion and garlic.
- Peel and grate the ginger.
- Trim and roughly chop the spinach.
2 Fry
- Heat a pot over a medium-high heat with a drizzle of oil.
- Add the onion and fry with a pinch of salt for 5 min.
- Add the garlic, ginger, tomato paste, coriander cumin powder, chilli flakes (spicy!), turmeric and garam masala.
- Cook for 2 min.
Tip! Sensitive to spice? Go easy on the chilli flakes!
3 Simmer
- Add the red lentils, measured water and vegetable stock cube.
- Bring to a simmer and reduce the heat to low.
- Cover and simmer for 20 min.
- Add the spinach.
- Simmer for a final 5-8 min or until the lentils and spinach are soft.
- Stir occasionally.
4 Cook rice
- Meanwhile, add the basmati rice, measured water and a pinch of salt 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 and the rice is cooked.
- Remove the pan from the heat. Keep covered until serving.
- Before serving, fluff with a fork.
5 Serve
- Serve the Sri Lankan Palak Dal with Basmati Rice.
- Add a squeeze of lemon juice.
- Top with the coriander leaves.
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