You’ll be thankful this recipe includes crispy poppadoms, so you can scoop up every last drop of this flavour-packed curry. Made with oven roasted sweet potato, earthy lentils, silky onion, and that welcoming warmth of ginger. Spiced with a special UCOOK turmeric curry rub.
Hearty Coconut, Ginger & Lentils
Hearty Coconut, Ginger & Lentils
with poppadoms
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Coconut Milk
- Cooked Chopped Tomato
- Fresh Ginger
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Kale
- Onion
- Onions
- Poppadoms
- Sweet Potato
- Tinned Lentils
- Turmeric Curry Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Sweet Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the Turmeric Curry Rub. Fry until fragrant, 2-3 minutes. Add the Cooked Chopped Tomato, the Coconut Milk, and 50ml of water. Simmer until slightly reduced, 10-12 minutes.
CRISPY Kale & MINT
Once the curry base has thickened slightly, add the shredded Kale, and ½ the chopped mint. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy Poppadoms on the side. Well done, Chef!
Sweet Potato - 250g
Tinned Lentils - 120g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 15g
Turmeric Curry Rub - 15ml
Cooked Chopped Tomato - 100g
Coconut Milk - 100ml
Kale - 50g
Fresh Mint - 5g
Poppadoms - 2
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Sweet Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the Turmeric Curry Rub. Fry until fragrant, 2-3 minutes. Add the Cooked Chopped Tomato, the Coconut Milk, and 100ml of water. Simmer until slightly reduced, 10-12 minutes.
CRISPY Kale & MINT
Once the curry base has thickened slightly, add the shredded Kale, and ½ the chopped mint. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy Poppadoms on the side. Well done, Chef!
Sweet Potato - 500g
Tinned Lentils - 240g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 30g
Turmeric Curry Rub - 30ml
Cooked Chopped Tomato - 200g
Coconut Milk - 200ml
Kale - 100g
Fresh Mint - 10g
Poppadoms - 4
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Sweet Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 7-8 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the Turmeric Curry Rub. Fry until fragrant, 2-3 minutes. Add the Cooked Chopped Tomato, the Coconut Milk, and 150ml of water. Simmer until slightly reduced, 12-15 minutes.
CRISPY Kale & MINT
Once the curry base has thickened slightly, add the shredded Kale, and ½ the chopped mint. Simmer until the kale has wilted, 5-6 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy Poppadoms on the side. Well done, Chef!
Sweet Potato - 750g
Tinned Lentils - 360g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 45g
Turmeric Curry Rub - 45ml
Cooked Chopped Tomato - 300g
Coconut Milk - 300ml
Kale - 150g
Fresh Mint - 15g
Poppadoms - 6
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Sweet Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 7-8 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the Turmeric Curry Rub. Fry until fragrant, 2-3 minutes. Add the Cooked Chopped Tomato, the Coconut Milk, and 200ml of water. Simmer until slightly reduced, 12-15 minutes.
CRISPY Kale & MINT
Once the curry base has thickened slightly, add the shredded Kale, and ½ the chopped mint. Simmer until the kale has wilted, 5-6 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy Poppadoms on the side. Well done, Chef!
Sweet Potato - 1kg
Tinned Lentils - 480g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 60g
Turmeric Curry Rub - 60ml
Cooked Chopped Tomato - 400g
Coconut Milk - 400ml
Kale - 200g
Fresh Mint - 20g
Poppadoms - 8
Frequently Asked Questions
What is the preparation time for Hearty Coconut, Ginger & Lentils?
The preparation time for Hearty Coconut, Ginger & Lentils with poppadoms is between 25 and 45 minutes.
What is the total time required to make Hearty Coconut, Ginger & Lentils with poppadoms?
The total time required to make Hearty Coconut, Ginger & Lentils with poppadoms is between 40 and 60 minutes.
How many servings does Hearty Coconut, Ginger & Lentils provide?
4 servings
What are the main ingredients in Hearty Coconut, Ginger & Lentils?
Coconut Milk, Cooked Chopped Tomato, Fresh Ginger, Fresh Mint, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Poppadoms, Sweet Potato, Tinned Lentils, Turmeric Curry Rub
What is the nutritional information of Hearty Coconut, Ginger & Lentils?
Calories: 814, Carbs: 132 grams, Fat: grams, Protein: 34.7 grams, Sugar: 32.9 grams, Salt: 1142 grams
How do I prepare Hearty Coconut, Ginger & Lentils?
HURRY & ENJOY THE CURRY: Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy poppadoms on the side. Well done, Chef! POPPADOMS: Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. CRISPY KALE & MINT: Once the curry base has thickened slightly, add the shredded kale, and ½ the chopped mint. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat. CURRY BASE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 100ml of water. Simmer until slightly reduced, 10-12 minutes. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
What should be prepared from my kitchen to make Hearty Coconut, Ginger & Lentils?
Coconut Milk, Cooked Chopped Tomato, Fresh Ginger, Fresh Mint, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Poppadoms, Sweet Potato, Tinned Lentils, Turmeric Curry Rub
How many calories does Hearty Coconut, Ginger & Lentils have?
814 calories
How much fat content does Hearty Coconut, Ginger & Lentils have?
grams
Woolies Products in this dish
