Coconut Dal
with Naan Bread
We think this lentil dal is delicious! Fluffy naan bread is the perfect utensil to scoop up this coconut-ty goodness.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Lentilles rouges
113 g
Bébés épinards
113 g
Oignon, haché
7 g
Coriandre
1 pièce(s)
Piment
1 boîte(s)
Lait de coco
2.5 cs
Mélange d’épices dal
(Contient Moutarde)
1 cs
Noix de coco, râpée
(Contient Sulfites)
30 g
Gingembre
10 g
Ail
1 pièce(s)
Concentré de bouillon de légumes
2 pièce(s)
Pain naan
(Contient Oeuf, Lait, Gluten)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Finely chop the cilantro. Finely chop the chili. Peel and mince 1 tbsp ginger (double for 4 people) Mince or grate the garlic.
Heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally until golden, 5-6 min. Add the garlic, ginger, spice blend and as much chili as you dare. Cook until fragrant, 1 min.
Add 11/2 cup water (double for 4 people) to the pot, along with the broth concentrate(s), coconut milk and lentils. Bring to a gentle boil and cook, stirring often, until the lentils are soft, 14-15 min.
Warm the naan: Heat a large pan over high heat. Add one naan at a time to the dry pan and cook until warmed through, 1-2 min per side. Repeat for remaining naan.
Finish and serve: Mix the spinach into the dal until wilted, 2 min. Divided the dal between bowls and sprinkle with the cilantro and shredded coconut. Serve the naan on the side to scoop up the dal. Enjoy!