Cozy Dal-Style Coconut Lentil Stew
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Cozy Dal-Style Coconut Lentil Stew

Cozy Dal-Style Coconut Lentil Stew

with Grilled Cheese Toasties

This vegetarian 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!

Tags:
Veggie
•Spicy
•Quick
Allergens:
Soy
•Sulphites
•Milk
•Egg
•Wheat

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 Time
DifficultyMedium

Ingredients

serving amount

½ cup

Red Lentils

2 unit

Coconut Milk

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

170 g

Butternut Squash, cubes

56 g

Baby Spinach

7 g

Cilantro

2 tbsp

Ginger-Garlic Puree

1 tbsp

Indian Spice Blend

50 g

Shallot

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 unit

Brioche Bun

(Contains Egg, Wheat)

2 tbsp

Curry Paste

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1060 kcal
Fat66 g
Saturated Fat48 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber13 g
Protein36 g
Cholesterol85 mg
Sodium2120 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
•Baking Sheet
•Parchment Paper

Cooking Steps

Prep
1

Before starting, preheat the oven to 450ËšF. 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.

Cook aromatics
2

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
3

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
4

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
5

Add 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
6

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