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Lentil Panang Curry

Lentil Panang Curry

with Roasted Cauliflower, Green Beans and Brown Rice

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We're always looking for ways to improve our recipes and when it came to this colourful curry, we felt it needed a little something extra to give it that va va voom. Enter, turmeric roasted cauliflower! Packed with antioxidants, and vibrant in colour, turmeric adds a delicious depth of flavour to cauliflower, making it the perfect plus one for this curry. Enjoy!


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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin(s)

Green Lentils

1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 unit(s)


150 grams

Brown Basmati Rice

¾ tsp

Ground Turmeric

1 tbsp

Panang Curry Paste

200 milliliter(s)

Coconut Milk

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

50 milliliter(s)

Water for Curry

1 bunch(es)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3381 kJ
Energy (kcal)808 kcal
Fat25.0 g
of which saturates17.0 g
Carbohydrate113 g
of which sugars23.0 g
Protein33 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Drain and thoroughly rinse the vert lentils in a sieve or colander. Halve, peel and chop the onion into ½cm pieces. Peel the ginger using the edge of a spoon and grate it. Peel and grate the garlic (or use a garlic press). Remove the stalky tops from the green beans, then chop them into three pieces. Cut the cauliflower into florets (little trees) and finely chop the coriander (stalks and all).


Bring a large saucepan of water to the boil on high heat and add a pinch of salt. Pop the brown rice in your pan of boiling water, turn down the heat to medium and simmer, 25 mins. Drain the rice in your sieve and return to the pan. Cover with a lid to keep warm and leave off the heat until everything is ready. TIP: Top up the water during cooking if you need to.


Pop the cauliflower on a baking tray and drizzle over some oil. Sprinkle over the turmeric, a pinch of salt and a grind of black pepper. Combine together with your hands to ensure the cauliflower is evenly coated in the spice and oil. Roast on the top shelf of your oven until crispy and golden, 15-20 mins.


Meanwhile, heat a splash of oil in a frying pan on medium heat. Add the onion with a pinch of salt and a grind of black pepper. Stir together and cook until soft, 5 mins. Add the ginger, garlic and panang curry paste. Stir together and cook for 1 minute before adding the coconut milk. Add the vegetable stock pot with the water (amount specified in the ingredient list). Stir to dissolve the stock pot.


Simmer your curry until reduced slightly, 5-7 mins. Then add the green beans. Stir together, cover with a lid or some foil and let the curry gently bubble away until the beans are cooked, 5-7 mins.


Once the curry is cooked, stir in half the coriander and the lentils and bring back to the boil. Plate up your brown rice and serve the lentil curry on top with the roasted cauliflower on the side. Sprinkle over the remaining coriander. Enjoy!