Coconut and Lentil Curry
with Baby Spinach and Buttery Naans
Our Coconut and Lentil Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
2
Garlic Clove
1
Medium Tomato
1
Lentils
½
Lime
2
Pasanda Style Seasoning
½
Garam Masala
200
Coconut Milk
15
Vegetable Stock Paste
(Contains Celery)
40
Baby Spinach
40
Mango Chutney
2
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
200
Water for the Sauce
10
Butter
Nutritional information
Utensils
Instructions
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Cut the tomato into 2cm chunks. Drain and rinse the lentils in a sieve.
Zest and halve the lime.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion and cook, stirring frequently, until softened, 5-6 mins.
Add the pasanda style seasoning, garam masala, lime zest and garlic. Stir-fry for 1 min more.
Stir in the coconut milk (see ingredients for amount), lentils, veg stock paste and water for the sauce (see pantry for amount) until combined.
Bring the curry to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins.
Stir through the tomato and spinach a handful at a time until wilted and piping hot, 1-2 mins.
Once the veg has been added to the curry, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once warmed, generously spread the butter (see pantry for amount) over the naans.
Once the curry has thickened slightly, stir through the mango chutney and a squeeze of lime juice.
Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.
Share the lentil curry between your bowls.
Serve with the buttery naans alongside.
Enjoy!
