NZ Indian Coconut Lentil & Roast Cauliflower Bowl

Name: NZ Indian Coconut Lentil & Roast Cauliflower Bowl with Toasted Almonds & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Lentils; 1 packet Coconut Cream; 1 sachet Coriander; 1 packet Bengal Curry Paste; 1 packet Slivered Almonds; 1 sachet Brown Mustard Seeds; 1 packet baby leaves; 1 Red Onion; 1 sachet Turmeric; 1 Carrot; 1 Cauliflower

with Toasted Almonds & Pickled Onion

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Tags:

Easy

Allergens:

Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lentils

1 packet

Coconut Cream

1 sachet

Coriander

1 packet

Bengal Curry Paste

1 packet

Slivered Almonds

(Contains: Almond; )

1 sachet

Brown Mustard Seeds

1 packet

baby leaves

Red Onion

1 sachet

Turmeric

Carrot

Cauliflower

Nutrition Values

Calories422 kcal

Energy (kJ)1770 kJ

Fat13.1 g

of which saturates1.8 g

Carbohydrate43.2 g

of which sugars16.8 g

Dietary Fibre17.5 g

Protein26.6 g

Sodium616 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.

While the onion is pickling, cut the cauliflower into small florets. Cut the carrot (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, then sprinkle over the brown mustard seeds and 1/2 the turmeric. Season with salt and pepper and toss to coat. Roast until browned and tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, drain and rinse the lentils. Finely chop the garlic.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Bengal curry paste and garlic, stirring, until fragrant, 1 minute. Add the coconut cream and remaining turmeric and stir well to combine. Add the lentils and cook until warmed through, 2-3 minutes. Remove from the heat, then stir through the baby spinach leaves and season to taste. TIP: Add a splash of water if your sauce is too thick!

Roughly chop the coriander. Drain the pickled onion. Divide the Indian coconut lentils between bowls. Top with the roasted veggies and pickled onion. Garnish with the toasted almonds and coriander.