When you combine hearty lentils with our mild Sri Lankan spice blend and creamy coconut milk, the result is pretty magical. The ginger-infused cauli-veggie rice is perfect for soaking up the coconutty sauce, all while keeping the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
long red chilli
vegetable stock powder
baby spinach leaves
Sri Lankan spice blend(May be present Gluten)
• Finely chop garlic. Thinly slice carrot into half-moons. Drain and rinse lentils. • In a large frying pan, heat the butter and a drizzle of olive oil over a high heat. Cook ginger paste, cauliflower rice, 1/2 the garlic and 1/2 the vegetable stock powder, stirring, until tender, 2-3 minutes. • Season with salt and pepper. Transfer to a large bowl and cover to keep warm.
• In a medium saucepan, heat a drizzle of olive oil over a medium heat. • Cook lentils and Sri Lankan spice blend, stirring, until fragrant,1-2 minutes. • Add coconut milk and remaining vegetable stock powder. Cook, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.
TIP: Add a splash of water if the sauce looks too thick.
• While lentils are cooking, return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. • Add spinach and remaining garlic and cook until just wilted and fragrant,1 minute. • Transfer veggies to bowl with cauliflower rice. Gently toss to combine.
• Thinly slice long red chilli (if using). • Divide Sri Lankan-spiced coconut lentils and cauliflower-veggie rice between bowls. • Sprinkle with chilli and torn mint leaves to serve.