Cozy Dal-Style Coconut and Chicken Breasts Lentil Stew

Name: Cozy Dal-Style Coconut and Chicken Breasts Lentil Stew with Grilled Cheese Toasties
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: ½ cup Red Lentils; 2 unit(s) Coconut Milk; 2 tbsp Vegetable Stock Powder; 2 unit(s) Sweet Potato; 56 g Baby Spinach; 7 g Cilantro; 2 tbsp Ginger-Garlic Puree; 1 tbsp Indian Spice Mix; 1 unit(s) Shallot; 2 unit(s) Artisan Bun; 2 tbsp Curry Paste; ½ cup Cheddar Cheese, shredded; 2 unit(s) Chicken Breasts; 0.13 tsp Pepper*; 3 tbsp Unsalted Butter*; 0.13 tsp Salt*

with Grilled Cheese Toasties

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

Tags:

Quick

•Spicy

Allergens:

Soja

•Schwefeldioxide und Sulfite

•Hvede

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

½ cup

Red Lentils

2 unit(s)

Coconut Milk

2 tbsp

Vegetable Stock Powder

2 unit(s)

Sweet Potato

56 g

Baby Spinach

7 g

Cilantro

2 tbsp

Ginger-Garlic Puree

1 tbsp

Indian Spice Mix

1 unit(s)

Shallot

2 unit(s)

Artisan Bun

2 tbsp

Curry Paste

½ cup

Cheddar Cheese, shredded

2 unit(s)

Chicken Breasts

Not included in your delivery

0.13 tsp

Pepper*

3 tbsp

Unsalted Butter*

0.13 tsp

Salt*

Nutrition Values

Calories1430 kcal

Fat76 g

Saturated Fat54 g

Carbohydrate121 g

Sugar19 g

Dietary Fiber21 g

Protein72 g

Cholesterol195 mg

Sodium2280 mg

Trans Fat1.5 g

Potassium2450 mg

Calcium450 mg

Iron13.5 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.

Utensils

•Measuring Spoons

•Large Pot

•Parchment Paper

•Baking Sheet

Cooking Steps

Peel, then cut shallot into 1/4-inch pieces.
Roughly chop cilantro.
Peel, then cut sweet potato into 1/4-inch pieces.

Heat a large pot over medium heat.
When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl 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.

Add sweet potato, lentils, stock powder and coconut milk to the pot.
Fill half the coconut milk can with water (three-quarters of the 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 sweet potato is tender, 12-14 min.

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.

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

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

If you've opted to add chicken breasts, while stew cooks, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**