Cozy Daal-Style Coconut Lentil and Chicken Stew
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Cozy Daal-Style Coconut Lentil and Chicken Stew

Cozy Daal-Style Coconut Lentil and Chicken Stew

with Grilled Cheese Toasties

This curry cooked in coconut cream is deeply satisfying on any night of the week. Put down the spoon and use the melty cheese toasties to scoop up every last drop of deliciousness!


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

Preparation Time25 minutes
Cooking Time


serving amount

½ cup

Red Lentils

2 unit(s)

Coconut Milk

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

170 g

Butternut Squash, cubes

56 g

Baby Spinach

7 g


2 tbsp

Ginger-Garlic Puree

1 tbsp

Indian Spice Blend

50 g


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Brioche Bun

(Contains Egg, Wheat)

2 tbsp

Curry Paste

310 g

Chicken Breast Tenders

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1240 kcal
Fat70 g
Saturated Fat49 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber13 g
Protein71 g
Cholesterol196 mg
Sodium2190 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.


Measuring Spoons
Large Pot
Baking Sheet
Parchment Paper


Prep and cook chicken

Before starting, preheat the oven to 450˚F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro. Pat chicken tenders dry with paper towels. Cut into 2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.**

Cook aromatics

Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly, until fragrant, 30 sec.

Start stew

Add squash, lentils, stock powder and coconut milk to the pot.Fill half the coconut milk can with water (3/4 can for 4 ppl), then add to the pot. Season with salt and pepper, then stir to combine. Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low. Cover partially and cook, stirring occasionally, until squash is tender, 12-14 min.

Bake toasties

Meanwhile, halve buns. Spread 2 tbsp (4 tbsp) softened butter on cut sides. Arrange bottom buns on a parchment-lined baking sheet, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up. Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly. Keep the top sheet on and bake toasties in the bottom of the oven, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.

Finish stew

Add chicken, spinach and half the cilantro to stew. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Finish and serve

Divide stew between bowls. Sprinkle remaining cilantro over top. Cut toasties in half and serve alongside.