Indian Coconut Lentils & Green Beans
with Garlic Rice, Baby Broccoli & Tortilla Dippers
Enjoy a marvellous meatless Monday by whipping together this wholesome bowl of lentils and baby kale. Along with gently fragrant rice and tortilla dippers to help soak up the last drop, this is a veggie delight sent from the heavens.
We’ve replaced the tinned lentils and baby kale in this recipe with dried red lentils and green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
basmati rice
1
carrot
½ bag
baby broccoli
1 packet
red lentils
(May be present Gluten. )
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
3
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
green beans
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
2.5 cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, grate carrot. Halve any thicker stalks of baby broccoli lengthways (see ingredients). Trim and halve green beans. • Rinse lentils. Slice mini flourtortillas into 3cm strips.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook carrot until softened, 3-4 minutes. • Add remaining garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste, and cook, stirring, until fragrant, 1-2 minutes. • Add lentils, coconut milk, vegetable stock powder and water (for the sauce). Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes.
• While the lentils are cooking, place tortilla strips in a single layer on a lined oven tray and drizzle (or brush) with olive oil. • Season with salt and pepper then bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortillas don’t fit in a single layer
• When the lentils have 5 minutes cook time remaining, add the baby broccoli and green beans. Cook, until tender, 5-6 minutes.
• Divide garlic rice and Indian coconut lentils between bowls. • Serve with tortilla dippers. Enjoy!