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Southeast Asian-Style Coconut, Lentil and Rice Stew
New
Very High Fibre
Veggie
Spicy
Southeast Asian-Style Coconut, Lentil and Rice Stew

with Pickled Cauliflower Topping

5 min
Difficulty: 1/3
Indian

Ingredients: Cauliflower • Coconut milk (coconut extract, water) • Jasmine rice • Mirepoix (carrot, onion, celery) • Red lentils • Spinach • Rice vinegar (rice vinegar, sugar, salt) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale
Sulphites
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Fish
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame

Utensils

Measuring Cups
Large Pot
Measuring Spoons
Strainer
Small pot

Tags

30-min-or-less
Very High Fibre
Soup-stew
Veggie
Spicy
South-southeastasian
SEO
Ingredients
Red Lentils

Red Lentils

0.5 cup

Jasmine Rice

Jasmine Rice

0.75 cup

Mirepoix

Mirepoix

113 g

Cauliflower

Cauliflower

285 g

Baby Spinach

Baby Spinach

56 g

Cilantro

Cilantro

7 g

Coconut Milk

Coconut Milk

1 unit(s)

Ginger-Garlic Puree

Ginger-Garlic Puree

2 tbsp

Curry Paste

Curry Paste

2 tbsp

Vegetable Stock Powder

Vegetable Stock Powder

15 g

Cumin-Turmeric Spice Blend

Cumin-Turmeric Spice Blend

4 g

Seasoned Rice Vinegar

Seasoned Rice Vinegar

3 tbsp

Oil*

Oil*

1 tbsp

Salt*

Salt*

0.125 tsp

Pepper*

Pepper*

0.125 tsp

Sugar*

Sugar*

2 tsp

Preparation
1
Start stew

  • Before starting, wash and dry all produce.
  • Cut cauliflower into 1/2-inch pieces.
  • Heat a large pot over medium-high.
  • While pot heats, using a strainer, rinse lentils and rice until water runs clear.
  • When hot, add 1 tbsp (2 tbsp) oil, mirepoix, lentils and rice. Season with salt and pepper. Cook for 1-2 min, stirring often until toasted.
  • Add garlic-ginger puree, curry paste, Cumin-Turmeric Spice Blend and half the cauliflower. Cook for 30 sec, stirring often until fragrant.

2
Finish stew

  • Add coconut milk, stock powder and 4 cups (6 cups) water. Season with salt and pepper. Bring to a boil over high.
  • Once boiling, reduce heat to medium-low. Cover and cook for 14-18 min, stirring occastionally, until rice and lentils are tender and stew has thickened slightly. (TIP: If stew thickens before rice and lentils are tender, add more water, 1/4 cup at a time.)

3
Pickle cauliflower

  • While stew cooks, to a small pot, add vinegar, remaining cauliflower, 1/4 cup (1/2 cup) water and 2 tsp (4 tsp) sugar. Season with salt and pepper. Bring to a simmer over medium-high.
  • Once simmering, cook 2-3 min, stirring often, until sugar dissolves. Transfer cauliflower, including liquid, to a medium bowl. Set aside in the fridge to cool.

4
Finish prep

  • Roughly chop spinach.
  • Roughly chop cilantro.

5
Finish cauliflower topping

  • When stew is almost done, drain and discard pickling liquid from cauliflower.
  • To the cauliflower, add half the cilantro. Toss to coat.

6
Finish and serve

  • Stir spinach and remaining cilantro into stew. 
  • Divide stew between bowls. Top with pickled cauliflower.

Nutrition per serving

820

kcal

Calories

29

g

Fat

18

g

Saturated Fat

122

g

Carbohydrate

20

g

Sugar

13

g

Dietary Fiber

22

g

Protein

0

mg

Cholesterol

2200

mg

Sodium

0

g

Trans Fat

1450

mg

Potassium

175

mg

Calcium

8

mg

Iron

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