Creamy Spiced Lentil Curry

Name: Creamy Spiced Lentil Curry with Roasted Cauliflower, Sweet Potato and Spinach
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Zanzibar Style Curry Powder; 200 Coconut Milk; 100 Baby Spinach; 300 Cauliflower Florets; 1 Echalion Shallot; 200 Diced Sweet Potato; 1 Garlic Clove**; ½ Lime; 1 Ground Cumin; 1 Vegetable Stock Powder; 1 Lentils; 1 Coriander; 50 Water for the Curry

with Roasted Cauliflower, Sweet Potato and Spinach

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This Spiced Lentil Curry & Cauliflower HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:

Rapid

•Veggie

•Spicy

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Zanzibar Style Curry Powder

200

Coconut Milk

100

Baby Spinach

300

Cauliflower Florets

Echalion Shallot

200

Diced Sweet Potato

Garlic Clove**

Lime

Ground Cumin

Vegetable Stock Powder

Lentils

Coriander

Not included in your delivery

Water for the Curry

Nutritional information

Energy (kcal)475 kcal

Energy (kJ)1987 kJ

Fat22 g

of which saturates16 g

Carbohydrate53 g

of which sugars8 g

Protein15 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Sieve

•Garlic Press

•Knife

•Spoon

•Medium Saucepan

•Measuring Cups

•Bowl

Instructions

Preheat your oven to 210°C.Pop the cauliflower florets and diced sweet potato on two separate baking trays. Sprinkle the ground cumin over both of them.Drizzle with oil and season with salt and pepper. Toss to coat.Roast in your oven until browned and tender, about 18 mins.

Halve, peel and thinly slice the shallot.Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the lime. Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the shallot and cook, stirring, until softened, 2-3 mins.Add the garlic and Zanzibar curry spice mix and cook, stirring, for 1 minute.

Add the coconut milk, stock powder and water (see ingredients for amount), mix well then add the lentils. Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.

Add the spinach to the lentils and handful at a time and stir until it has all wilted and is piping hot, 2-3 mins.Once the cauliflower and sweet potato are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice. Taste and add more salt and pepper if you like.Cut any remaining lime into wedges.