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WEEK 38 BROCCOLI FLORETS Creamy Spiced Lentil Curry

with Roasted Broccoli, Sweet Potato and Spinach
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
428 kcal
Protein
: 
14.6g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Zanzibar Style Curry Powder

200 milliliter(s)

Coconut Milk

200 grams

Broccoli Florets

1 unit(s)

Echalion Shallot

200 grams

Diced Sweet Potato

1 pot(s)

Ground Cumin

1 unit(s)

Garlic Clove

½ unit(s)

Lime

1 sachet(s)

Vegetable Stock Powder

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

125 grams

Baby Spinach

1 bunch(es)

Coriander

Not included in your delivery

50 milliliter(s)

Water for the Curry

Energy (kJ)1792 kJ
Energy (kcal)428 kcal
Fat18.9 g
of which saturates16.5 g
Carbohydrate46.7 g
of which sugars11.3 g
Dietary Fibre12.8 g
Protein14.6 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 210°C.

Pop the cauliflower broccoli 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.

2

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.

3

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.

4

Add the coconut milk, stock powder 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.

5

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 broccoli 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.

6

Divide the curry between bowls, top with the remaining coriander and serve with any remaining lime wedges. Enjoy!

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