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Coconut Dal
with Spinach and Warm Naan Bread
This coconut lentil dal is delicious! Fluffy naan bread is the perfect tool to scoop up this coconut-ty goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Red Lentils
7 g
Cilantro
6 g
Garlic
30 g
Ginger
2 tbsp
Dal Spice Blend
(Contains Mustard)
113 g
Onion, chopped
1 unit
Vegetable Broth Concentrate
1 can
Coconut Milk
2 unit
Naan
(Contains Egg, Milk, Gluten)
113 g
Baby Spinach
1 tbsp
Shredded Coconut
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, wash and dry all produce. Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily! Finely chop cilantro. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, rinse lentils.
Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 3-4 min. Add garlic, ginger and Dal Spice Blend. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Add broth concentrate, coconut milk, lentils and 1 1/2 cups water (dbl for 4 ppl) to the same pot. Bring to a gentle boil and cook, stirring often, until lentils soften, 12-14 min.
While dal cooks, heat a large non-stick pan over high heat. When hot, add naan to the dry pan. Toast, until warmed through, 1-2 min per side. (TIP: Warm them one at a time if your pan doesn't fit all of them at once.)
When lentils soften, add spinach. Stir together, until wilted, 1-2 min.
Divide Dal between bowls and sprinkle over cilantro and shredded coconut. Serve naan on the side.
