Creamy Red Lentil Curry
with Basmati Rice & Coriander Yoghurt
This lively curry is all about balance: it's rich and creamy, yet fresh and hearty, and full of lovely veggies. Make sure you fry off the curry paste so it has time to release its aromatics, and serve it with a good dollop of the refreshing coriander yoghurt.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 unit
zucchini
1 bag
green beans
1 knob
ginger
2 clove
garlic
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 tub
tandoori paste
1 sachet
tomato paste
1 packet
light cooking cream
(Contains Milk;)
1 pinch
chilli flakes
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
2 cup
water (for the curry)
2 tsp
brown sugar
½ tsp
salt
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the zucchini into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Rinse the red lentils.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and garlic and cook until fragrant, 1 minute. Add the tandoori paste and tomato paste and cook, stirring, until fragrant, 1 minute. Add the red lentils, light cooking cream, water (for the curry), brown sugar, the salt and a pinch of chilli flakes (if using) and stir to combine. Cover with a lid, reduce the heat to medium and simmer, stirring occasionally, until the lentils have softened, 15-20 minutes.
Add the zucchini and green beans to the curry in the frying pan and simmer, uncovered, until tender, 5-6 minutes. While the curry is simmering, roughly chop the coriander (reserve some leaves for garnish!). In a small bowl, combine the coriander with the Greek yoghurt and a pinch of salt and pepper. Set aside.
Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.
Divide the basmati rice between bowls and top with the red lentil curry. Top with a dollop of coriander yoghurt and garnish with the reserved coriander and a pinch of chilli flakes (if using).