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 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
Low CO2
Allergens:
Soy
Sulphites
Wheat
Milk

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 piece

Coconut Milk

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain 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 Soy, Sulphites, Milk)

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 piece

Shallot

2 piece

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories1110 kcal
Fat71 g
Saturated Fat55 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber18 g
Protein33 g
Cholesterol70 mg
Sodium2130 mg
Trans Fat1.5 g
Potassium1200 mg
Calcium400 mg
Iron10 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

Instructions

Prep
1
  • Peel, then cut shallot into 1/4-inch pieces.
  • Roughly chop cilantro.
Cook aromatics
2
  • 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.


Start stew
3
  • 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.


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