Coconut Dal
with Spinach and Warm Naan Bread
This lentil dal is delicious! Fluffy naan bread is the perfect tool 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
7 g
Cilantro
1 unit
Chili Pepper
6 g
Garlic
30 g
Ginger
2 tbsp
Dal Spice Blend
(Contains Mustard)
113 g
Onion, chopped
1 unit
Vegetable Broth Concentrate
1 can
Coconut Milk
¾ cup
Red Lentils
2 unit
Naan
(Contains Egg, Milk, Gluten)
113 g
Baby Spinach
1 tbsp
Shredded Coconut
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
In Step 2, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Finely chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: Wear kitchen gloves to protect your hands when prepping the chili, if desired!)Using a strainer, rinse lentils.
Heat a medium pot over medium heat. When pot is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 3-4 min. Add garlic, ginger, dal spice blend and 1/4 tsp chili (dbl for 4 ppl). (NOTE: Reference the heat guide in the Start Strong). Cook, stirring often, until fragrant, 1-2 min.
Add broth concentrate(s), coconut milk, lentils and 1 1/2 cups water (dbl for 4 ppl) to the pot. Bring to a gentle boil and cook, stirring often, until lentils are soft, 10-12 min.
Meanwhile, heat a large non-stick pan over high heat. Place naan in the dry pan and cook until warmed through, 1-2 min per side. (NOTE: Warm them one at a time if your pan doesn't fit all of them at once.)
When lentils are soft, add spinach and stir until wilted, 2 min.
Divide dal between bowls and sprinkle over cilantro and shredded coconut. Serve naan on the side.
