Creamy Vegetable Curry with Labneh & Cashews
over lentil rice with coriander & sweetheart cabbage
There is a new ingredient in your box! Introducing Hello Umami, a rich flavouring that adds depth and complexity to your dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
½
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
Utensils
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.
- Serve the rice and lentils in bowls or on deep plates.
- Top with the vegetable curry.
- Garnish with the coriander and cashews.
- Drizzle with the labneh to finish.
