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Lentils in Coconut Milk
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Lentils in Coconut Milk

Lentils in Coconut Milk

with naan and broccoli

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
Total Time40 minutes
Cooking Time45 minutes
DifficultyMedium

Ingredients

Serving amount

1 pack(s)

Lentils

1 unit(s)

Garlic

1 unit(s)

Ginger

1 unit(s)

Onion

1 unit(s)

Broccoli

1 unit(s)

Lime

2 pack(s)

Coconut Milk

2 unit(s)

Naan

(Contains Wheat)

60 grams

Baby Spinach

5 grams

Coriander

2 sachet(s)

North Indian Style Spice Mix

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3894 kJ
Energy (kcal)931 kcal
Fat37.9 g
of which saturates29.5 g
Carbohydrate112.1 g
of which sugars30.4 g
Dietary Fiber9.6 g
Protein39.1 g
Cholesterol0 mg
Salt3.85 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Baking Sheet with Baking Paper
Pot
Lid

Instructions

Get Prepped
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. Roughly chop the coriander (stalks and all).
  • 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.
Roast the Broccoli
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. 
Get Stewing
3

Place a large pot over medium-high heat with a drizzle of oil.
Fry the onion for 4-5 mins. Season with salt and pepper.
Add the ginger, garlic and North Indian spice mix. Fry for 2-3 mins. Pour in the coconut milk.
Cover and simmer for 12-15 mins, stirring frequently. Add a little water if the lentils stick.

Warm the Naan
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.
Cook the Spinach
5
  • When the stew is cooked, add the spinach to the pot.
  • Season to taste with salt, pepper and lime juice. 
  • Mix well and cook for 2 mins.
  • Loosen with water if necessary.
Garnish and Serve
6
  • Divide the stewed lentils between bowls.
  • Top with the roasted broccoli and lime wedges.
  • Garnish with coriander.
  • Serve with the warm naan.
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