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Creamy Spiced Lentil Curry

Creamy Spiced Lentil 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:RapidSpicyVeggie
Allergens:MustardCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

300 grams

Cauliflower Florets

200 grams

Diced Sweet Potato

1 pot(s)

Cumin

100 grams

Baby Spinach

1 unit(s)

Shallot

1 clove

Garlic Clove

1 bag(s)

Coriander

½ unit(s)

Lime

1 pack(s)

Brown Lentils

1 pot(s)

Zanzibar Style Curry Powder

(ContainsMustard)

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder

(ContainsCelery)

50 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1987 kJ
Energy (kcal)475 kcal
Fat22.0 g
of which saturates16.0 g
Carbohydrate53 g
of which sugars8.0 g
Protein15 g
Salt1.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Knife
Sieve
Saucepan
Spoon
Measuring Cups
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the curry between bowls, top with the remaining coriander and serve with any remaining lime wedges. Enjoy!