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Creamy Spiced Lentil Curry

Creamy Spiced Lentil Curry

Creamy Spiced Lentil Curry

with Roasted Cauliflower, Sweet Potato and Spinach

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil Curry in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Veggie

Allergens:

Celery

•Mustard

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

10

Vegetable Stock Paste

(Contains: Celery)

200

Coconut Milk

100

Baby Spinach

300

Cauliflower Florets

200

Diced Sweet Potato

1

Garlic Clove**

1

Zanzibar Style Curry Powder

(Contains: Mustard)

½

Lime

1

Ground Cumin

1

Lentils

Not included in your delivery

50

Water for the Curry

Nutritional information

Energy (kcal)479 kcal

Energy (kJ)2006 kJ

Fat21 g

of which saturates16.7 g

Carbohydrate51.8 g

of which sugars12.3 g

Protein18.3 g

Salt2.6 g

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

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Medium Saucepan

•Pan

•Bowl

Instructions

Get Roasting

1

a) Preheat your oven to 230°C/210°C fan/gas mark 8.
b) Halve any large cauliflower florets, then pop onto a baking tray. Add the diced sweet potato to another tray. Sprinkle the ground cumin over both of them.
c) Drizzle with oil and season with salt and pepper. Toss to coat.
d) When the oven is hot, roast until browned and tender, 18-20 mins.

Prep Time

2

a) While the veg roasts, peel and grate the garlic (or use a garlic press).
b) Halve the lime.
c) Drain and rinse the lentils in a sieve.

Start the Curry

3

a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the garlic and Zanzibar style curry powder and cook, stirring, for 30 secs.

Simmer the Lentils

4

a) Add the coconut milk, veg stock paste and water for the curry (see ingredients for amount) to the pan.
b) Mix well, then stir in the lentils.
c) Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.

Add the Veg

5

a) Add the spinach to the lentils a handful at a time and stir until wilted and piping hot, 2-3 mins.
b) Once the cauliflower and sweet potato are cooked, add them to the lentils and squeeze in a little lime juice.
c) Add a splash of water if the curry is a bit too thick. Taste and season if needed.
d) Cut any remaining lime into wedges.

Serve

6

a) Share the creamy lentil curry between your bowls.
b) Serve with the lime wedges for squeezing over. Enjoy!

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