As healthy and light as a curry can be – without compromising on flavour!
539 Reviews
Cals 237 · Prot 20 · Carbs 44 · Fat 3
Vegan
40 min
As healthy and light as a curry can be – without compromising on flavour!
539 Reviews
Cals 237 · Prot 20 · Carbs 44 · Fat 3
Vegan
Ingredients
Curry
Red onion
1 Piece
Garlic cloves
4 Pieces
Ginger
30 Grams
Olive oil
2 Tbsp
Mustard seeds
13*
2 Grams
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
400 ML
Vegetable stock cube
15*
1 Piece
Spinach
200 Grams
To serve
Lemon
1 Piece
Rice
Basmati rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
Allergens
*13 Mustard, *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)
992 / 237
Fats (g)
2.7
of which saturated (g)
0.2
Carbohydrates (g)
44
of which sugars (g)
8.8
Fibers (g)
14.8
Proteins (g)
20
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
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, coriandercuminpowder, chilliflakes(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, measuredwater and vegetable stock cube. Bring to a simmer and reduce the heat to low. Cover and simmer for 20 min. Add the spinach and 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, measuredwater and a pinch of salt 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 and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
5 Serve
Serve the dal with the basmati rice and a squeeze of lemon juice. Top with the corianderleaves.