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Sri Lankan Parippu and Kale Mallum

Sri Lankan Parippu and Kale Mallum

with fluffy rice
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
810 kcal
Protein
: 
20.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Spelt (wheat)
  • Wheat
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • May contain traces of allergens
  • Mustard
  • Milk

A Sri Lankan delicacy made with lentils, spices and creamy coconut milk.

Serving amount

150 grams

Rice

1 pack(s)

Lentils

(May be present: Spelt (wheat), Wheat, Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye)

1 pack(s)

Coconut Milk

2 unit(s)

Garlic

1 unit(s)

Onion

160 grams

Kale

1 unit(s)

Leek

1 unit(s)

Lime

2 sachet(s)

Curry Powder

(May be present: Spelt (wheat), Cereals containing gluten, Kamut (wheat), Mustard, Oats, Rye, Wheat, Barley, Khorasan (wheat), Milk)

1 unit(s)

Shallot

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3388 kJ
Energy (kcal)810 kcal
Fat29.1 g
of which saturates16.1 g
Carbohydrate115.6 g
of which sugars13.3 g
Dietary Fiber40.8 g
Protein20.1 g
Salt3.3 g
Trans Fat0.1 g
Potassium468.8 mg
Calcium96.5 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Pan with Lid
•Pot with Lid

Cooking Steps

Cook the Rice
1
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Trim the leek and halve lengthways. Thinly slice widthways. 
  • Halve, peel and chop the onion into small pieces.
  • Strip the leafy part of the kale from the stem. Discard the stems.
  • Halve, peel and finely slice the shallot. Drain and rinse the lentils in a sieve.
  • Peel and thinly slice the garlic. Quarter the lime.
Soften the Veg
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Fry the onion until slightly softened, 2-3 mins.
  • Add the curry powder and fry until fragrant, 30 secs.
  • Add lentils, coconut milk and 200ml water (per 2P) bring to a boil, reduce heat to medium, cover with a lid and simmer, 15-20 mins.
Wilt the Kale
4
  • Place a separate pan over medium-high heat with a drizzle of oil.
  • Add the kale, leek and a generous squeeze of lime juice. Cook for 3-4 mins. 
  • Season to taste with salt and pepper.
  • Once cooked, remove from the pan and cover to keep warm.
Finishing Touches
5
  • Return the now empty pan to medium-high heat with a drizzle of oil.
  • Add the shallot and garlic and cook until golden, 3-4 mins.

TIP: Watch them carefully to ensure they don't burn.

Divide and Serve
6
  • Divide the rice, lentils and kale between bowls.
  • Spoon the fried shallot garlic 'tarka' over the lentils. 
  • Serve with any remaining lime wedges on the side.
Meal right image

Explore Similar Recipes

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