Cozy Daal-Style Coconut Lentil & Shrimp Stew
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Cozy Daal-Style Coconut Lentil & Shrimp Stew

Cozy Daal-Style Coconut Lentil & Shrimp Stew

with Grilled Cheese Toasties

This vegetarian curry cooked in coconut cream is deeply satisfying on a cold winter's night. 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

400 mL

Coconut Milk

2 unit

Vegetable Broth Concentrate

170 g

Butternut Squash, cubes

56 g

Baby Spinach

7 g


15 g


1 tbsp

Indian Spice Blend

50 g


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 unit

Brioche Bun

(Contains Egg, Wheat)

2 tbsp

Spicy Curry Paste

285 g


(Contains Shrimp)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1219 kcal
Fat73 g
Saturated Fat54 g
Carbohydrate96 g
Sugar20 g
Dietary Fiber13 g
Protein56 g
Cholesterol265 mg
Sodium2180 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



Before starting, preheat the oven to 450˚F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Peel, then finely mince or grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro.

Cook aromatics

Heat a large pot over medium heat. While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add ginger. Cook, stirring constantly, until fragrant, 30 sec. Sprinkle Indian Spice Mix into the pan and add curry paste. Cook, stirring often, until fragrant, 30 sec.

Start stew

Add squash, lentils, broth concentrates and coconut milk to the pot with aromatics. Fill half the coconut milk can with water (whole 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 and cook, stirring occasionally, until squash is tender, 12-14 min. (TIP: Add 1/4 cup water to loosen stew, if necessary.)

Bake toasties

Meanwhile, havle buns. Spread 2 tbsp softened butter (dbl for 4 ppl) 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 middle of the oven, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.

Finish stew

Add shrimp, 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.

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