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.
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
2 sachet
North Indian Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
- 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.
- 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.
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.
- 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.
- 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.
- Divide the stewed lentils between bowls.
- Top with the roasted broccoli and lime wedges.
- Garnish with coriander.
- Serve with the warm naan.