with Roasted Cauliflower, Sweet Potato and Spinach
Our Creamy Spiced Lentil Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Cauliflower Florets
300
Diced Sweet Potato
200
Ground Cumin
1
Garlic Clove
1
Lime
0.5
Lentils
1
Zanzibar Style Curry Powder
2
Coconut Milk
200
Vegetable Stock Paste
10
Baby Spinach
100
Water for the Curry
50
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve any large cauliflower florets, then pop onto a baking tray. Add the diced sweet potato to another tray. Sprinkle the ground cumin over both of them.
c) Drizzle with oil and season with salt and pepper. Toss to coat.
d) When the oven is hot, roast until browned and tender, 16-18 mins.
a) While the veg roasts, peel and grate the garlic (or use a garlic press).
b) Halve the lime.
c) Drain and rinse the lentils in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the garlic and Zanzibar style curry powder and cook, stirring, for 30 secs.
a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the pan.
b) Mix well, then stir in the lentils.
c) Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.
a) Add the spinach to the lentils a handful at a time and stir until wilted and piping hot, 2-3 mins.
b) Once the cauliflower and sweet potato are cooked, add them to the lentils and squeeze in a little lime juice.
c) Add a splash of water if the curry is a bit too thick. Taste and season if needed.
d) Cut any remaining lime into wedges.
a) Share the creamy lentil curry between your bowls.
b) Serve with the lime wedges for squeezing over.
c) Enjoy!
476
kcal
Energy (kcal)
1992
kJ
Energy (kJ)
21.1
g
Fat
16.7
g
of which saturates
51.3
g
Carbohydrate
12.9
g
of which sugars
15.9
g
Protein
2.54
g
Salt
