Veggie Loaded Lentil Curry
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Veggie Loaded Lentil Curry

Veggie Loaded Lentil Curry

with Garlic Yoghurt & Flaked Almonds

It's curry night tonight so we've gathered all of our fave ingredients that pack the best punch! Red lentils are the star of the show and when you pair them with curry paste and some superstar veggies, you'll want to make every night, curry night!

This recipe is under 650kcal per serving.

Tags:
Veggie
Climate Superstar
Calorie Smart
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 Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1

carrot

1 packet

Peeled & Chopped Pumpkin

1

tomato

3 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

ginger paste

1 packet

mild curry paste

1 packet

coconut milk

1 packet

vegetable stock pot

1 packet

red lentils

(May be present: Wheat, Gluten, Lupin, Soy. )

1 packet

baby spinach leaves

1 packet

Flaked Almonds

Not included in your delivery

olive oil

2.5 cup

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2631 kJ
Calories629 kcal
Fat27.5 g
of which saturates17.7 g
Carbohydrate64.8 g
of which sugars27.5 g
Dietary Fibre20.7 g
Protein25.8 g
Sodium1847 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Pan
Lid

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Slice carrot into half-moons. • Place carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Roast until tender, 20-25 minutes.

2
2

• Meanwhile, roughly chop tomato. • Finely chop garlic.

3
3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and mix to combine. Season to taste.

4
4

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook tomato, stirring, until starting to soften, 1-2 minutes. • Add ginger paste, mild curry paste and remaining garlic and cook, stirring until fragrant, 1-2 minutes.

5
5

• Stir in coconut milk, vegetable stock pot, red lentils, the water and brown sugar. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. • Stir in roast veggies and baby spinach leaves, until wilted and combined. Season to taste.

TIP: Add a splash of water to loosen the soup, if needed.

6
6

• Divide roast veggie curry lentil soup between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!