Cozy Daal-Style Coconut Lentil and Chicken Stew
with Grilled Cheese Toasties
This curry cooked in coconut cream is deeply satisfying on any night of the week. Put down the spoon and use the melty cheese toasties to scoop up every last drop of deliciousness!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Red Lentils
2 unit(s)
Coconut Milk
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
170 g
Butternut Squash, cubes
56 g
Baby Spinach
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
1 tbsp
Indian Spice Blend
50 g
Shallot
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Brioche Bun
(Contains Egg, Wheat)
2 tbsp
Curry Paste
310 g
Chicken Breast Tenders
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro. Pat chicken tenders dry with paper towels. Cut into 2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.**
Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly, until fragrant, 30 sec.
Add squash, lentils, stock powder and coconut milk to the pot.Fill half the coconut milk can with water (3/4 can for 4 ppl), then add to the pot. Season with salt and pepper, then stir to combine. Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low. Cover partially and cook, stirring occasionally, until squash is tender, 12-14 min.
Meanwhile, halve buns. Spread 2 tbsp (4 tbsp) softened butter on cut sides. Arrange bottom buns on a parchment-lined baking sheet, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up. Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly. Keep the top sheet on and bake toasties in the bottom of the oven, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.
Add chicken, spinach and half the cilantro to stew. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
Divide stew between bowls. Sprinkle remaining cilantro over top. Cut toasties in half and serve alongside.
