Creamy Red Lentil & Coconut Curry
with Garlic 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 generous amount of 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
4 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
zucchini
1 bag
green beans
1 knob
ginger
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 tub
tandoori paste
1 sachet
tomato paste
1 tin
coconut milk
pinch
chilli flakes
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt (for the rice)
2 cup
water (for the curry)
2 tsp
brown sugar
½ tsp
salt (for the curry)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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. Rinse the red lentils.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and remaining 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, coconut milk, water (for the curry), brown sugar, salt (for the curry) 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 frying pan and simmer, uncovered, until tender, 6-7 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 season with salt and pepper.
Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste.
Divide the rice between bowls and top with the red lentil curry. Top with the coriander yoghurt and garnish with the reserved coriander and a pinch of chilli flakes to serve.