Sri Lankan-Spiced Coconut Lentils
with Cauliflower-Veggie Rice- Celery
- Gluten
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Cauliflower Rice
1 sachet
Sri Lankan Spice Blend
(Contains: Gluten;)
1 packet
Baby Spinach Leaves
3
Garlic
1 packet
Lentils
1 packet
Mint
1 packet
Ginger Paste
1
Long Chilli
2 packet
Coconut Milk
1
Carrot
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.
