Cozy Dal-Style Shrimp and Coconut Lentil Stew
with Grilled-Cheese Toasties
This 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 • Shrimp • 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 (corn syrup solids, sugar, dextrose), 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 flavour) (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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Red Lentils
2 unit(s)
Coconut Milk
2 tbsp
Vegetable Stock Powder
(Contains: Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale, May contain traces of allergens, Soy, Sulphites)
2 unit(s)
Sweet Potato
56 g
Baby Spinach
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
1 tbsp
Indian Spice Mix
(Contains: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat, May contain traces of allergens)
1 unit(s)
Shallot
2 unit(s)
Artisan Bun
(Contains: Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites, May contain traces of allergens, Milk, Soy, Wheat)
2 tbsp
Curry Paste
(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut sweet potato into 1/4-inch pieces.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- 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 shrimp, spinach and half the cilantro to stew.
- Cook, stirring occasionally, until spinach wilts and shrimp just turns pink, 3-4 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 opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Add shrimp to stew with spinach and cilantro. Cook, stirring occasionally, until spinach is wilted and shrimp just turn pink, 3-4 min.**
