eCook Meal
Lentil Curry & Coriander Oil
with crispy poppadoms & fluffy brown rice
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.95
for 4 servings · R49.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
-
Lentils needs 320 mlSour Cream and Chives Flavoured Lentil Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Brown Rice needs 300 mlGluten Free Brown Rice Crackers with Sunflower Seeds 65 g R23.99 · whole pack (size can't be divided)R23.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Turmeric Curry Rub
- Paneer Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lentil Curry & Coriander Oil?
The preparation time for Lentil Curry & Coriander Oil with crispy poppadoms & fluffy brown rice is between 20 and 40 minutes.
What is the total time required to make Lentil Curry & Coriander Oil with crispy poppadoms & fluffy brown rice?
The total time required to make Lentil Curry & Coriander Oil with crispy poppadoms & fluffy brown rice is between 40 and 60 minutes.
How many servings does Lentil Curry & Coriander Oil provide?
4 servings
What are the main ingredients in Lentil Curry & Coriander Oil?
Brown Basmati Rice, Brown Rice, Coconut Milk, Fresh Coriander, Garlic, Ginger, Lentils, Onion, Paneer Cheese, Poppadom, Spinach, Tomato Passata, Turmeric Curry Rub
What is the nutritional information of Lentil Curry & Coriander Oil?
Calories: 1095, Carbs: 125 grams, Fat: grams, Protein: 55.1 grams, Sugar: 16.3 grams, Salt: 1200 grams
How do I prepare Lentil Curry & Coriander Oil?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Lentil Curry & Coriander Oil?
Brown Basmati Rice, Brown Rice, Coconut Milk, Fresh Coriander, Garlic, Ginger, Lentils, Onion, Paneer Cheese, Poppadom, Spinach, Tomato Passata, Turmeric Curry Rub
How many calories does Lentil Curry & Coriander Oil have?
1095 calories
How much fat content does Lentil Curry & Coriander Oil have?
grams