Recipe

Lentil & Coconut Curry

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Lentil & Coconut Curry

Fragrant curry served with rice, topped with dhania chutney, toasted coconut and fresh coriander.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 2 tbsp x shredded coconut
  • ½ x onion – peel & chop finely
  • 15g x ginger – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 2 tbsp x Brenda’s Curry Paste
  • 1 x carrots – peel & grate finely
  • ½ x green pepper – dice (1cm), discard seeds
  • ½ cup x red lentils
  • ½ litre x water (for the curry)
  • ¼ head x cauliflower – cut into florets
  • ½ tbsp x dhania chutney
  • 3g x coriander – remove stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 4 tbsp x shredded coconut
  • 1 x onion – peel & chop finely
  • 30g x ginger – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 4 tbsp x Brenda’s Curry Paste
  • 2 x carrots – peel & grate finely
  • 1 x green pepper – dice (1cm), discard seeds
  • 1 cup x red lentils
  • 1 litre x water (for the curry)
  • ½ head x cauliflower – cut into florets
  • 1 tbsp x dhania chutney
  • 5g x coriander – remove stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice: Place a saucepan on medium heat and pour in the boiling water (see quantity above for the brown rice). Add a little salt, then add the rice and boil gently for 18-20 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Shredded coconut: Place a small dry pan on high heat and toast the shredded coconut for 2-3 minutes until golden (almost brown). Move and shake the pan, so they don’t burn.

Step 4

Curry: Place a large pot on a medium-high heat with a drizzle of olive oil. Add the onion and cook with a little salt for 5 minutes. Add the ginger, garlic and Brenda’s Curry Paste and cook for 1 minute, mixing it together. Then add the carrots, green pepper, red lentils and the water (see quantity above for the curry). Cover with a lid and let it simmer (bubble gently). After 5 minutes, give it a stir and replace the lid. Cook for another 5 minutes, then stir in the cauliflower florets. Cook for another 5-6 minutes until the cauliflower is cooked, but with a slight bite. Stir in a knob of butter and season with salt and pepper to taste.

Step 5

Serve the curry in a bowl with the rice, topped with the dhania chutney, toasted coconut and fresh coriander.