This chicken and lentil 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: Coconut milk (coconut extract, water) • Sweet potato • Chicken thighs • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Red lentils • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Shallot • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
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.
½ cup
Red Lentils
2 unit(s)
Coconut Milk
15 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Sweet Potato
56 g
Baby Spinach
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
9 g
Indian Spice Mix
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Shallot
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
280 g
Chicken Thighs
0.13 tsp
Pepper*
3 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
If you opted for chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Add chicken along with shallots. Cook for 2-3 min, stirring often, until chicken is golden and shallots slightly softened. It's okay if chicken doesn't cook all the way through. Chicken will continue cooking in step 3. ** Proceed with remaining instructions as written.