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Fragrant Coconut Broccoli Stew

Fragrant Coconut Broccoli Stew

with lentils and warm naan

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If you're looking for a healthy and hearty meal that skips the meat but doesn't skimp on seasonings, this veggie lentil curry is one to try. Full of gorgeous greens and well-balanced flavours, this dish is definitely what you could call a one-pot wonder.

Tags:Veggie•One Pot Wonder•Vegan
Allergens:Wheat•Celery
Total Time40 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 pack

Lentils

1 piece

Garlic

1 piece

Ginger

1 piece

Onion

1 piece

Broccoli

1 piece

Lime

2 pack

Coconut Milk

2 piece

Naan

(ContainsWheat)

60 g

Baby Spinach

5 g

Coriander

1 sachet

Vegetable Stock

(ContainsCelery)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)916 kcal
Energy (kJ)3832 kJ
Fat37.48 g
of which saturates29.48 g
Carbohydrate106.24 g
of which sugars29.93 g
Dietary Fiber9.56 g
Protein38.83 g
Cholesterol0 mg
Salt4.68 g
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
Utensilsarrow down iconarrow down icon
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Halve the lime.
  • Halve, peel and chop the onion into small pieces.
  • Drain and rinse the lentils in a sieve.
  • Cut the broccoli into florets (like small trees). Halve any large florets. Cut the lime into quarters.
2
  • Pop the broccoli onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
3
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Fry the onion, garlic and ginger for 1-2 mins. Season with salt and pepper.
  • Add the lentils, vegetable stock powder and coconut milk to the pot.
  • Cover and simmer for 15-20 mins, stirring frequently. Add a little water if the lentils stick.
4
  • When your stew is almost cooked, lightly moisten the naan breads with a little water.
  • Bake them for 3-5 mins to warm them up.
  • Roughly chop the coriander (stalks and all).
5
  • When the stew is cooked, add the broccoli and spinach to the pot (reserve just a few leaves for serving).
  • Stir in the juice of half the lime wedges.
  • Season to taste with salt and pepper. 
  • Mix well and cook for 2 mins.
6
  • Divide the stewed lentils between bowls.
  • Serve any remaining lime wedges alongside.
  • Garnish with coriander.
  • Serve with the warm naan.