This bowl of comfort food is anything but boring. It’s packed with spices & flavoured to perfection with creamy coconut milk, herbs, paneer cheese & homemade coriander oil. Guess who’s eating in tonight!
Lentil Curry & Coriander Oil
Lentil Curry & Coriander Oil
with crispy poppadoms & fluffy brown rice
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Brown Rice
- Coconut Milk
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lentils
- Onion
- Onions
- Paneer Cheese
- Poppadoms
- Spinach
- Tomato Passata
- Turmeric Curry Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter (optional)
- Sugar/Sweetener/Honey
LENTS GET IT STARTED
Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion, grated garlic and ginger for 3-5 minutes until starting to brown. Add the turmeric curry rub, 10ml of a sweetener of choice and the rinsed lentils. Mix until fully combined and fry for 1-2 minutes until fragrant. Pour in the tomato passata, the coconut milk and 300ml of water. Reduce the heat and leave to simmer for 20-25 minutes or until the lentils are cooked through and reduced.
FLUFFY BROWN RICE
Place the rice in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the rinsed coriander and blanch for about 10 seconds. On completion, dunk in the ice water. Remove from the ice water and roughly tear. Place in a blender with 50ml of olive oil. Blend until smooth and frothy. On completion, strain through a sieve or tea towel and leave in the fridge until serving.
DOM DOM DOM!
Return the pot to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
GET THOSE GREENS
When the curry has 5 minutes remaining, stir through the rinsed spinach and the paneer cubes. Cook until the spinach is wilted and the paneer warmed through. Season to taste and remove from the heat.
DIG IN!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Side with the crispy poppadoms. Dig in, Chef!
Onion - 1
Garlic Clove - 1
Fresh Ginger - 15g
Turmeric Curry Rub - 13,75ml
Lentils - 80ml
Tomato Passata - 100g
Coconut Milk - 100ml
Brown Rice - 75ml
Fresh Coriander - 5g
Poppadoms - 2
Spinach - 20g
Paneer Cheese - 100g
LENTS GET IT STARTED
Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion, grated garlic and ginger for 3-5 minutes until starting to brown. Add the turmeric curry rub, 20ml of a sweetener of choice and the rinsed lentils. Mix until fully combined and fry for 1-2 minutes until fragrant. Pour in the tomato passata, the coconut milk and 600ml of water. Reduce the heat and leave to simmer for 20-25 minutes or until the lentils are cooked through and reduced.
FLUFFY BROWN RICE
Place the rice in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the rinsed coriander and blanch for about 10 seconds. On completion, dunk in the ice water. Remove from the ice water and roughly tear. Place in a blender with 100ml of olive oil. Blend until smooth and frothy. On completion, strain through a sieve or tea towel and leave in the fridge until serving.
DOM DOM DOM!
Return the pot to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
GET THOSE GREENS
When the curry has 5 minutes remaining, stir through the rinsed spinach and the paneer cubes. Cook until the spinach is wilted and the paneer warmed through. Season to taste and remove from the heat.
DIG IN!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Side with the crispy poppadoms. Dig in, Chef!
Onion - 1
Garlic Cloves - 2
Fresh Ginger - 30g
Turmeric Curry Rub - 27,5ml
Lentils - 160ml
Tomato Passata - 200g
Coconut Milk - 200ml
Brown Rice - 150ml
Fresh Coriander - 10g
Poppadoms - 4
Spinach - 40g
Paneer Cheese - 200g
LENTS GET IT STARTED
Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion, grated garlic and ginger for 5-7 minutes until starting to brown. Add the turmeric curry rub, 30ml of a sweetener of choice and the rinsed lentils. Mix until fully combined and fry for 1-2 minutes until fragrant. Pour in the tomato passata, the coconut milk and 900ml of water. Reduce the heat and leave to simmer for 25-30 minutes or until the lentils are cooked through and reduced.
FLUFFY BROWN RICE
Place the rice in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the rinsed coriander and blanch for about 10 seconds. On completion, dunk in the ice water. Remove from the ice water and roughly tear. Place in a blender with 150ml of olive oil. Blend until smooth and frothy. On completion, strain through a sieve or tea towel and leave in the fridge until serving.
DOM DOM DOM!
Return the pot to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
GET THOSE GREENS
When the curry has 5 minutes remaining, stir through the rinsed spinach and the paneer cubes. Cook until the spinach is wilted and the paneer warmed through. Season to taste and remove from the heat.
DIG IN!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Side with the crispy poppadoms. Dig in, Chef!
Onions - 2
Garlic Cloves - 3
Fresh Ginger - 45g
Turmeric Curry Rub - 41,25ml
Lentils - 240ml
Tomato Passata - 300g
Coconut Milk - 300ml
Brown Basmati Rice - 225ml
Fresh Coriander - 15g
Poppadoms - 6
Spinach - 60g
Paneer Cheese - 300g
LENTS GET IT STARTED
Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion, grated garlic and ginger for 5-7 minutes until starting to brown. Add the turmeric curry rub, 40ml of a sweetener of choice and the rinsed lentils. Mix until fully combined and fry for 1-2 minutes until fragrant. Pour in the tomato passata, the coconut milk and 1.2 l of water. Reduce the heat and leave to simmer for 25-30 minutes or until the lentils are cooked through and reduced.
FLUFFY BROWN RICE
Place the rice in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
FANCY CORIANDER OIL
Boil the kettle. Fill a bowl with ice water. Fill a pot with boiling water, place over high heat, and bring back up to the boil. Once boiling, add the rinsed coriander and blanch for about 10 seconds. On completion, dunk in the ice water. Remove from the ice water and roughly tear. Place in a blender with 200ml of olive oil. Blend until smooth and frothy. On completion, strain through a sieve or tea towel and leave in the fridge until serving.
DOM DOM DOM!
Return the pot to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
GET THOSE GREENS
When the curry has 5 minutes remaining, stir through the rinsed spinach and the paneer cubes. Cook until the spinach is wilted and the paneer warmed through. Season to taste and remove from the heat.
DIG IN!
Plate up the fluffy brown rice. Top with a hearty spoonful of the lentil curry, and drizzle over the homemade coriander oil. Side with the crispy poppadoms. Dig in, Chef!
Onions - 2
Garlic Cloves - 4
Fresh Ginger - 60g
Turmeric Curry Rub - 55ml
Lentils - 320ml
Tomato Passata - 400g
Coconut Milk - 400ml
Brown Rice - 300ml
Fresh Coriander - 20g
Poppadoms - 8
Spinach - 80g
Paneer Cheese - 400g
Woolies Products in this dish
