HelloFresh Recipe Review
Disclaimer: this post is not sponsored.
It's safe to say we're pretty obsessed with the convenience of having meal kits delivered right to our front door. I'm not really a chef. I can poke my way around the kitchen at mealtimes, but baking is where I'm most comfortable. So when it came to dinner, I erred toward pasta or frozen pizzas (and my waistline expanded accordingly).
My sister tried HelloFresh and loved it, so we thought we'd give it a try. After two months of subscribing, I feel a lot more comfortable in the kitchen and will even make dinner by myself, which I was terrified to do a couple months ago.
As for this Red Lentil & Sweet Potato Curry, it was really tasty and would be the perfect comfort food for a chilly night in. That said, it lacked the spice I usually look forward to in my curries, and the texture was a little blase. I'd make it again, but I'd add my own spices and maybe even some yellow sweet pepper for some crunch.
You can access the original recipe here, or scroll down for the ingredients list and method, below. I have indicated any of my personal recommendations or changes in italics beside the original.
Ingredients
113 g red lentils
6 g (roughly 2 cloves) garlic
1 tbsp Dal Spice blend (contains mustard)
30 g ginger
56 g yellow onion, chopped
165 mL coconut milk
340 g (roughly 1 medium-sized) sweet potato
3/4 cup Basmati rice
160 g roma tomatos
7 g cilantro
1 unit (roughly 2 tbsp) vegetable broth concentrate
56 g baby spinach
2 1/2 tbsp oil
1/4 tsp salt
1/4 tsp pepper
Method
Preheat oven to 450 F.
Peel, then finely grate (mince) 1 tbsp ginger. Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Using a strainer, rinse lentils.
Cut sweet potatoes into 1/2-inch pieces. Toss the sweet potatoes with 1 tbsp oil on parchment-lined baking sheet. Season with salt and pepper. Roast in middle of the oven until tender, flipping halfway through (22-23 min).
While potatoes cook, heat medium-sized pot over medium heat. Once hot, add 1/2 tbsp oil, then rice and half the ginger. Cook until fragrant, stirring often (1-2 min), then add 1 1/4 cup water and bring to boil on high. Once boiling, reduce heat to low, then cover and cook until rice is tender and liquid is absorbed (12-14 min).
While rice cooks, heat a large non-stick pan over medium heat. Once hot, add 1 tbsp oil, then onions and tomatoes. Cook until tender, stirring occasionally (4-5 min). Add garlic, remaining ginger and Dal Spice blend. Cook until fragrant, stirring often (1-2 min).
Add broth concentrate, coconut milk, lentils and 1 1/2 cups water to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook until lentils soften, stirring often (10-15 min).
Once sweet potatoes are finished roasting, stir sweet potatoes and spinach into lentil mixture. Cook until spinach wilts, stirring often (1-2 min). Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle over remaining cilantro and serve.
Comentarios