Sri Lankan-Spiced Coconut Lentils

Name: Sri Lankan-Spiced Coconut Lentils with Cauliflower-Veggie Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 3 clove garlic; ½ long red chilli; 1 tin lentils; 20 g butter; 1 packet ginger paste; 1 packet cauliflower rice; 1 sachet vegetable stock powder; 1 tin coconut milk; 1 bag baby spinach leaves; 1 bag mint; 1 sachet Sri Lankan spice blend

with Cauliflower-Veggie Rice

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Under 30g carbs

•Easy Prep

•Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

•Gluten

•Wheat

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

3 clove

garlic

long red chilli

1 tin

lentils

1 packet

ginger paste

1 packet

cauliflower rice

1 sachet

vegetable stock powder

1 tin

coconut milk

1 bag

baby spinach leaves

1 bag

mint

1 sachet

Sri Lankan spice blend

(Contains: Gluten, Wheat;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2314 kJ

Fat40.2 g

of which saturates30.7 g

Carbohydrate29.8 g

of which sugars9.4 g

Dietary Fibre13 g

Protein12 g

Sodium877 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

• 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.