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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Red Lentils
113 g
Baby Spinach
113 g
Onion, chopped
7 g
Cilantro
1 unit
Chili Pepper
1 can
Coconut Milk
2.5 tbsp
Dal Spice Blend
(Contains Mustard)
1 tbsp
Shredded Coconut
(Contains Sulphites)
30 g
Ginger
10 g
Garlic
1 unit
Vegetable Broth Concentrate
2 unit
Naan
(Contains Egg, Milk, Gluten)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
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!
