Coconut Chickpea Shrimp and Lentil Dal

Name: Coconut Chickpea Shrimp and Lentil Dal with Cilantro Basmati Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Chickpeas; ½ cup Red Lentils; ¾ cup Basmati Rice; 1 unit(s) Coconut Milk; 18 g Indian Spice Mix; 2 tbsp Ginger-Garlic Puree; 7 g Cilantro; 2 unit(s) Tomato; 1 unit(s) Red Onion; 7.5 g Vegetable Stock Powder; 2 unit(s) Flatbread; 56 g Baby Spinach; 285 g Shrimp; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Cilantro Basmati Rice

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Coconut milk adds a silky richness to this savoury shrimp, chickpea and lentil dal. Herbaceous, buttery rice and toasty flatbreads are there to soak up all that rich sauciness!

Tags:

Spicy

Allergens:

Mustard

•Soy

•Sulphites

•Milk

•Wheat

•Shrimp

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time7 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Chickpeas

(May contain traces of: Gluten, Wheat)

½ cup

Red Lentils

¾ cup

Basmati Rice

1 unit(s)

Coconut Milk

18 g

Indian Spice Mix

(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

7 g

Cilantro

2 unit(s)

Tomato

1 unit(s)

Red Onion

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May contain traces of: Gluten)

56 g

Baby Spinach

285 g

Shrimp

(Contains: Shrimp)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1330 kcal

Fat42 g

Saturated Fat23 g

Carbohydrate184 g

Sugar13 g

Dietary Fiber24 g

Protein60 g

Cholesterol195 mg

Sodium2680 mg

Trans Fat0.3 g

Potassium1950 mg

Calcium400 mg

Iron13 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 the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Pot

•Silicone Brush

•Baking Sheet

Cooking Steps

Preheat the oven to 450˚F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
Peel, then cut onion into 1/4-inch pieces.

Heat a large pot over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
Meanwhile, using a strainer, rinse lentils until water runs clear.
Drain and rinse chickpeas.
To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Cut tomatoes into 1/4-inch pieces.
Roughly chop spinach.
Roughly chop cilantro.
Add shrimp, vegetable stock powder, tomatoes and spinach. Cook, covered, for 3-4 min, stirring occasionally, lifting the lid to stir occasionally, until firm and opaque.**

Meanwhile, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
Toast in the bottom of the oven for 3 min, until softened.

Transfer flatbreads to clean cutting board. Cut into wedges.
Add half the cilantro to rice. Fluff and mix in with fork.
Divide rice and dal between bowls.
Sprinkle remaining cilantro over top.
Serve flatbreads alongside.

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. To the pot with the lentils, add shrimp, vegetable stock powder, tomatoes and spinach. Cook, covered, for 3-4 min, stirring occasionally, until firm and opaque.**