Cozy Dal-Style Coconut Lentil and Chicken Stew
with Grilled Cheese Toasties- Soy
- Sulphites
- Wheat
- Milk
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- May contain traces of allergens
- Soy
- Sulphites
- Tree nuts
- Peanuts
- Crustaceans
This lentil-chicken 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!
Ingredients
½ cup
Red Lentils
2 unit(s)
Coconut Milk
2 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
170 g
Butternut Squash, cubes
56 g
Baby Spinach
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
1 tbsp
Indian Spice Mix
(May contain traces of: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Shallot
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 tbsp
Curry Paste
(May contain traces of: Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Salt*
½ tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop cilantro.
- 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 squash, 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 squash is tender, 12-14 min.
- Pat chicken breast tenders dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear until golden-brown and cooked through, 3-4 min per side.**
- 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, to taste.
- Divide lentil-chicken stew between bowls.
- Sprinkle remaining cilantro over top.
- Cut toasties in half and serve alongside.
If you've opted to add chicken breast tenders, pat dry with paper towels. 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. Sear until golden-brown and cooked through, 3-4 min per side.**
Arrange chicken on top of plated stew.
