HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPenang Lentil Curry
Penang Lentil Curry

Penang Lentil Curry

with Bok Choy Rice

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This lively Malaysian curry is all about balance: both rich and creamy yet fresh and hearty, and full of lovely veggies. A little patience in allowing the pumpkin to caramelise and the curry paste to release its aromatics will result in a perfect curry. Don’t forget to start with only half the curry paste if you’re wary of the heat!


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion



½ tin

coconut milk

1 cube

vegetable stock

1 packet

red lentils

1 packet

jasmine rice

1 bunch

baby bok choy

1 bunch


1 tbs

Penang curry paste

Not included in your delivery

1 tbs

vegetable oil

½ tin

warm water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

3 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3700 kJ
Fat28.1 g
of which saturates13.8 g
Carbohydrate118 g
of which sugars17.3 g
Dietary Fibre0 g
Protein31.4 g
Cholesterol0 mg
Sodium1240 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, peel and finely slice the red onion, and peel and chop the pumpkin into 2 cm cubes. Crumble the vegetable stock, rinse the Jasmine rice well, and roughly chop the baby bok choy and coriander.


Heat the vegetable oil in a large heavy-based saucepan over a medium-high heat. Add the red onion and pumpkin. Cook, stirring occasionally, for 6 minutes, or until slightly caramelised. Stir in the Penang curry paste and cook for 1 minute (if you are afraid of heat, add the paste a little at a time until the required taste is achieved).


Add the coconut milk, warm water, vegetable stock and the red lentils. Bring to the boil then reduce the heat to medium. Simmer, uncovered and stirring occasionally, for 15 minutes. Add the salt-reduced soy sauce and simmer for a further 3 minutes


Meanwhile, bring the remaining water to the boil in a medium saucepan. Add the Jasmine rice and cook for 10-12 minutes, or until soft. Add the baby bok choy in the last minute. Drain and return the rice and baby bok choy to the saucepan. Stir to combine.


To serve, spoon your curry onto a bed of the bok choy rice and sprinkle over some coriander, if you like.