Coconut Chicken Thigh, Lentil and Chickpea Dal
with Spinach and Naan Breads
This Coconut Chicken Thigh, Lentil and Chickpea Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
2 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
100 grams
Red Split Lentils
75 grams
Tikka Masala Paste
15 grams
Ginger Puree
200 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
(Contains Celery)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
260 grams
Diced British Chicken Thigh
Not included in your delivery
½ tsp
Sugar
75 milliliter(s)
Water for the Curry
20 grams
Butter
Nutritional information
Utensils
Instructions
If you don't have a toaster, preheat the oven to 220°C/200°C fan/gas mark 7 for the naans.
Bring a large saucepan of water to the boil with 1/4 tsp salt for the lentils.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
When boiling, add the lentils to the water and cook until just tender, 5-6 mins (you'll finish cooking them in the sauce).
Once cooked, drain in a sieve and set aside.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the tikka masala paste, ginger puree and garlic. Cook until fragrant, stirring, for 1 min.
Stir in the coconut milk, veg stock paste, sugarand water for the curry (see pantry for both amounts), then stir through the chickpeas. Bring to the boil, then lower the heat and simmer, stirring occasionally, for 5 mins.
Once the chickpeas are cooked and the sauce has been cooking for 5 mins, add in the drained lentils to the pan and stir to combine.
Simmer until the lentils have completely softened and the curry has thickened, a further 5 mins.
Meanwhile, halve the naans and toast in your toaster until golden. Spread with the butter (see pantry for amount).
If you're using the oven, put the naans onto a baking tray and sprinkle with a little water. Pop into the oven to warm through, 3-4 mins
Add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
Taste and season with salt and pepper if needed. TIP: If the dal is looking a little dry, just add a splash of water.
Share the dal between your bowls. Add a dollop of yoghurt on top.
Serve the toasted naan alongside for dipping and scooping.
Enjoy!
