HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSri Lankan Spiced Coconut Lentils
Sri Lankan-Spiced Coconut Lentils

Sri Lankan-Spiced Coconut Lentils

with Cauliflower-Veggie Rice

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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 carbsEasy PrepVeggieNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



3 clove



long red chilli

1 tin


1 packet

ginger paste

1 packet

cauliflower rice

1 sachet

vegetable stock powder

1 tin

coconut milk

1 bag

baby spinach leaves

1 bag


1 sachet

Sri Lankan spice blend

(ContainsGlutenMay be present Gluten)

Not included in your delivery

olive oil

20 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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• 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.