Vegan Red Lentil & Coconut Curry Bowls
with Sautéed Green Beans & White Rice
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
These delish curry bowls are bright and vibrant with notes of lime and cilantro, but they’ve also got all the warming, comforting textures and spices you crave from a curry. You’ll simmer the red lentils with celery, tomato paste and our secret flavour weapon: coconut curry sauce, which makes great things happen in mere minutes (like drawing everyone in the house instantly to the table). You won’t even need to holler because they’ll know: “supper’s ready!”
We will send you:
- 400g Green beans
- 1 Garlic clove
- 1 Bunch of cilantro
- 2 Celery stalks
- 1 Lime
- 160g White rice
- 200g Red lentils
- 15ml Tomato paste
- 60ml Coconut curry sauce
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Mustard
You will need:
2 Medium pots
Large pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
4 g
Sodium
510 mg
Total Carb
153 g
Sugars
9 g
Protein
35 g
Fibre
20 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the curry
Meanwhile, small-dice the celery. Mince the garlic. In a second medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the celery and sauté, 2 to 3 min., until softened. Add the lentils, tomato paste and spices. Cook, stirring frequently, 1 to 2 min., until the tomato paste turns dark red. Add the coconut curry sauce, 2 cups water (double for 4 portions) and a big pinch of S&P. Cook, stirring occasionally, 12 to 15 min., until the lentils are tender.
Cook the green beans
Meanwhile, remove the stem ends of the green beans; halve crosswise. In a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender; season with S&P.
Mise en place
Meanwhile, pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. Quarter the lime.
Finish & serve
To the pot of curry, add the chopped cilantro and juice of ½ the lime wedges; stir well. Divide the rice between your bowls. Top with the curry and green beans. Garnish with the remaining cilantro and lime wedges. Bon appétit!
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