Meal Kit
Coconut Curried Lentils
with pickled onions, pistachios and basmati rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Cashews, Coconuts), Milk
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Vegetarian
Chef
Nigel Palmer
Millions of people around the world can't be wrong, especially about the deeply delightful flavors that come from the Indian subcontinent. Here, we're talking about the combination of earthy curry and sweet coconut and combining them with tender lentils and peas. These dynamic flavors rest on a fluffy bed of rice and are topped with pucker-ish-ly pickled onions. Join the millions upon millions who adore these flavors… (a little peer pressure never hurt.)
In Your Box (serves 2)
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5⅖ fl. oz. Coconut Milk
- ¾ cup Basmati Rice
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4 oz. Vindaloo Sauce
- 1 Lime
- ⅓ cup Red Lentils
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Roasted Salted Cashews
- ½ oz. Cilantro
- 2 tsp. Mirepoix Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1MGoq5
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Calories770
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Carbohydrates102g
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Net Carbs94g
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Fat33g
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Protein21g
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Sodium600mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.While rice cooks, prepare ingredients. -
2 Prepare Ingredients and Pickle Onion
Quarter and peel onion. Thinly slice one quarter. Cut the remaining onion into 1/4" dice. Keep sliced and diced portions separate.
Mince cilantro (no need to stem).Halve lime. Cut one half into wedges and juice the other half.Coarsely chop pistachios.Place sliced onion in a mixing bowl with lime juice and a pinch of salt and pepper. Toss to combine and set aside. -
3 Toast Almonds and Finish Rice
Place a medium non-stick pan over medium heat.
Add almonds to hot, dry pan and stir often until toasted, 2-4 minutes.Careful, almonds will burn easily.Remove from burner. Stir toasted almonds and cilantro into rice. Cover and set aside.Reserve pan; no need to wipe clean. -
4 Cook the Lentils
Return pan used to toast almonds to medium-high heat and add 2 tsp. olive oil.
Add diced onion to hot pan and stir occasionally until tender, 3-4 minutes.Add curry paste and cook until aromatic, 30-60 seconds.Stir in lentils, coconut milk, 1/2 cup water, 1/4 tsp. salt, and a pinch of pepper. Bring mixture to a boil. Cover and reduce heat to medium. Cook until lentils are tender and sauce has thickened, 9-12 minutes.Stir in peas and cook until warmed through, 1 minute. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with lentils and garnishing with pistachios and pickled onion (to taste). Squeeze lime wedges over (to taste). Bon appétit!
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