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Creamy Red Lentil Curry

Creamy Red Lentil Curry

with Basmati Rice & Coriander Yoghurt

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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 unit

zucchini

1 bag

green beans

1 knob

ginger

2 clove

garlic

1 packet

red lentils

1 tub

tandoori paste

1 sachet

tomato paste

1 packet

light cooking cream

(ContainsMilk)

1 pinch

chilli flakes

1 bag

coriander

1 packet

Greek-style yoghurt

(ContainsMilk)

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

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3310 kJ
Fat24.3 g
of which saturates12.6 g
Carbohydrate111 g
of which sugars15.4 g
Dietary Fibre0 g
Protein30.3 g
Cholesterol0 mg
Sodium715 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.

6

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).