Red Lentil and Sweet Potato Curry
with Spinach and Basmati Rice
Creamy coconut swirls through this loaded lentil and veggie curry, while ginger, curry paste and Indian-style spices add vibrant and fragrant flavours. This dish is sure to make your belly full and your heart happy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Red Lentils
¾ cup
Basmati Rice
340 g
Sweet Potato
160 g
Tomato
113 g
Baby Spinach
7 g
Parsley
1 unit
Coconut Milk
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
2 tbsp
Curry Paste
1 tbsp
Dal Spice Blend
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Bring to a boil over high heat.Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop parsley. Using a strainer, rinse lentils until water runs clear.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tomatoes and ginger-garlic puree. Cook, stirring occasionally, until tender, 4-6 min. Add curry paste and Dal Spice Blend. Cook, stirring often, until fragrant, 1 min.
Add stock powder, coconut milk, lentils and 1 1/2 cups (2 1/2 cups) water to the pan with veggies.Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 min. (NOTE: If needed, thin out curry with 1-2 tbsp water.)
When lentils are tender, add sweet potatoes and spinach to curry. Season with pepper, to taste. Cook, stirring often, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt, then stir in half the parsley. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots and remaining parsley over top.
