Thai Red Inspired Lentil Curry
with Roasted Sweet Potato and Zesty Rice
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
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Lime**
2 unit(s)
Garlic Clove**
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
32 grams
Sweet Chilli Sauce
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
b) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, zest and cut the lime into wedges.
b) Peel and grate the garlic (or use a garlic press).
c) Drain the lentils in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the red Thai style paste, Thai style spice blend and garlic. Stir-fry until fragrant, 1-2 mins.
c) Add the coconut milk, soy sauce, peanut butter and lentils to the pan. Stir well until combined.
d) Bring to the boil and simmer until thickened, 6-8 mins. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
a) When ready, stir through the roasted sweet potato, sweet chilli sauce and a squeeze of lime juice. Remove from the heat.
b) Taste, and season with salt and pepper if needed. Add a splash of water if it's a little thick.
a) When everything's ready, fluff up the rice with a fork and stir through the lime zest. Share between your bowls.
b) Top with the lentil curry.
c) Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
