Trendy Cauliflower and Lentil Panang Curry
Brown Rice ½ cup
Organic Green Lentils 1 tin
Onion, diced 1 cup
Ginger, chopped 1 tbsp
Garlic Clove, diced 1
Green Beans 1 cup
Panang Curry Paste 1 tbsp
Organic Coconut Milk ¾ cup
Vegetable Stock Pot ½
Caulifower Florets 2 cups
Coriander, chopped 3 tbsp
1 Bring a large pot of water to a rapid boil on high heat. Rinse the ½ cup of brown rice under running water for half a minute. Add the rice with ¼ tsp of salt to the water and cook on high heat for around 25 mins (topping up the water if you need to).
2 Drain and thoroughly rinse the lentils. Peel and finely dice the onion. Peel the ginger using the edge of a spoon and then very finely chop (or grate it). Peel and very finely dice the garlic. Chop the green beans widthways into 3 pieces, disregarding the ends.
3 Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Once warm add the onion, ginger and garlic with a pinch of salt and pepper and slowly cook for 5 mins.
4 Add the panang curry paste and cook for one minute before adding the coconut milk. Add half the stock cube with 100ml of water and turn the heat to medium.
5 Separate the cauliflower florets into bite size pieces and add these and the green beans into the curry sauce. Put a lid on the pan and let it gently bubble away for 10 mins, before removing the lid and cooking for a further 5 mins.
6 Lastly chop a few tbsp of coriander and stir both this and the lentils through the curry before serving it on top of your brown rice.
Recipe provided by the delivery box company, HelloFresh