Creamy Spiced Lentil Curry
with Roasted Cauliflower, Sweet Potato and Spinach
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300
Cauliflower Florets
200
Diced Sweet Potato
1
Ground Cumin
100
Baby Spinach
1
Echalion Shallot
1
Garlic Clove**
1
Coriander
½
Lime
1
Lentils
1
Zanzibar Style Curry Powder
(Contains: Mustard)
200
Coconut Milk
10
Vegetable Stock Paste
(Contains: Celery)
Not included in your delivery
50
Water for the Curry
Utensils
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 paste 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.
Divide the curry between bowls, top with the remaining coriander and serve with any remaining lime wedges. Enjoy!
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