Creamy Vegetable Curry with Labneh & Cashews

Name: Creamy Vegetable Curry with Labneh & Cashews over lentil rice with coriander & sweetheart cabbage
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 100 g Basmati rice; 50 g Red split lentils; 1 piece Garlic; 1 piece Red onion; 1 piece Carrot; 1 piece Sweetheart cabbage; 1 Tomato paste; 1 sachet(s) Curry powder; 1 sachet(s) Hello Umami; 180 milliliters Coconut milk; 10 g Fresh coriander; 20 g Chopped cashews; 40 g Labneh; 1 tablespoon Sunflower oil; 60 milliliters Water; to taste Salt and pepper

over lentil rice with coriander & sweetheart cabbage

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There is a new ingredient in your box! Introducing Hello Umami, a rich flavouring that adds depth and complexity to your dish.

Tags:

Veggie

•Extra Veggies

•New Ingredient

Allergens:

Selderij

•Mosterd

•Cashewnoten

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

50 g

Basmati rice

25 g

Red split lentils

(May be present: Gluten)

½ piece

Garlic

½ piece

Red onion

½ piece

Carrot

½ piece

Sweetheart cabbage

Tomato paste

½ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

½ sachet(s)

Hello Umami

90 milliliters

Coconut milk

5 g

Fresh coriander

(May be present: Selderij)

10 g

Chopped cashews

(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)

20 g

Labneh

(Contains: Ei, Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Sunflower oil

30 milliliters

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2940 kJ

Calories703 kcal

Fat32.6 g

Saturated Fat16 g

Carbohydrate80.5 g

Sugar16.1 g

Dietary Fiber14 g

Protein21 g

Salt0.6 g

Trans Fat0.1 g

Potassium436.3 mg

Calcium104.5 mg

Iron0.8 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.

Utensils

•Pan with Lid

•Wok or sautépan

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan. Cook the lentils and rice over low heat for 11 - 13 minutes, covered.
Drain and return to the pot, then stir in half of the Hello Umami. Set aside until serving.
Meanwhile, chop the onion. Slice the carrot into thin crescents.
Quarter the sweetheart cabbage and remove the tough core, then chop into strips.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the vegetables for 4 - 5 minutes.
Add the water (see pantry for amount). Fry for 2 - 3 more minutes.
Crush or mince the garlic and add it to the vegetables, along with the tomato paste, the curry powder and the rest of the Hello Umami.
Mix well and fry for 3 more minutes.

Add the coconut milk and cook over medium heat until serving. Season to taste with salt and pepper.
In the meantime, heat a clean frying pan over high heat and toast the cashews for 3 - 5 minutes.
Finely chop the coriander.