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Protein Packed Almond and Lentil Curry

Protein Packed Almond and Lentil Curry

with Homemade Coriander Roti (5 MEAL)

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It's important to get a good dose of protein, ideally every meal of the day, as it's our primary source of long-lasting energy to combat the rigours of work, family and life generally. In addition, it speeds up the metabolism and helps burn fat, which is always a welcomed side effect! This simple recipe for lentil curry includes ground almond as well so you get a double hit of energy packed nutrition. Reports are unconfirmed, but we suspect that a number of superheroes may have ordered Hello Fresh this week.

Allergens:CelerySulphitesNutsMilkCereals containing Gluten

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 tbsp

Curry Powder

1 tin(s)

Organic Lentils

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tbsp

Tomato Puree

½ cup(s)

Ground Almond


½ unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

½ pot(s)

Plain Yoghurt


1 unit(s)

Green Beans

100 grams

Wholemeal Flour

(ContainsCereals containing Gluten)

2 tsp


1 bunch(es)


Not included in your delivery






Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2773.992 kJ
Energy (kcal)663 kcal
Fat19.0 g
of which saturates3.0 g
Carbohydrate87 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Peel and finely dice the onion. Cut the core out of each pepper then slice them lengthways into thin slices. Now dice the pepper slices finely, coarsely chop the coriander and cut the green beans in half.


For the roti, place the flour in a bowl with ¾ of the coriander. Make a well in the centre and put in the ghee (reserving a little to brush on later). Add 3-4 tbsps of warm water & gradually form into a soft dough. Knead lightly then leave to rest in a warm place.


Heat 1 tbsp of oil in a pan on medium heat. Cook the chopped onion & ¾ of the peppers with ½ a tsp of salt. After 5 mins, add the 2 tbsps of curry powder. Tip If you like your food less spicy, add less curry powder & adjust at the end.


Drain and rinse the lentils thoroughly. Add drained lentils, ½ the stock pot and 150ml of water. Add in the green beans & simmer for a further 5 mins with a lid on.


Add the tomato puree.


Stir in the ground almond and take the pan off heat.


To make your roti, heat a large frying pan over a high heat. Form the dough into 4 small balls and press them into thin, flat pancakes using your hands. Place directly on a very lightly oiled pan and cook on high heat until the bread begins to puff up and become lightly coloured.


Top the curry with the remaining raw pepper and a dollop of plain yoghurt. Serve your roti on the side and brush them with any remaining ghee. Garnish with a sprinkle of coriander.