Coconut and Lentil Curry
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Coconut and Lentil Curry

Coconut and Lentil Curry

with Kale and Buttery Naans

.

Tags:
Veggie
Spicy
Allergens:
Celery
Milk
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Onion

2

Garlic Clove

1

Medium Tomato

100

Chopped Kale

1

Lentils

½

Lime

1

Pasanda Style Seasoning

400

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

2

Plain Naans

(Contains Milk, Cereals containing gluten)

30

Unsalted Butter

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)1084 kcal
Energy (kJ)4536 kJ
Fat61.4 g
of which saturates43.6 g
Carbohydrate111.8 g
of which sugars17.4 g
Protein25.4 g
Salt3.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Knife
Medium Saucepan
Baking Tray
Bowl

Instructions

Prep the Veggies
1

Preheat your oven to 200°C, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Chop the tomato into 2cm pieces. Drain and rinse the lentils in a sieve. Halve the lime.

Start the Curry
2

Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until soft, stirring frequently, 5-6 mins. Add the pasanda seasoning and the garlic. Stir and cook for a further 1 minute. Add the coconut milk, water (see ingredients for amount), lentils and vegetable stock paste. Stir to combine.

Cook the Curry
3

Bring to the boil on a high heat, then reduce the heat to medium-low and simmer until thickened and fragrant,15-20 mins. In the last 5 mins add the tomato and kale and stir in thoroughly, lower the heat to low and place the lid on to help the kale cook. TIP: Add a splash of water if you feel it needs it.

Warm the Naans
4

Once you've stirred the veg into the curry, pop the naans into your oven to warm through, 4-5 mins. When ready, remove from the oven and spread with butter.

Finish the Curry
5

Once the lentils are cooked and the curry has thickened slightly (add a splash of water if you feel it's too thick), remove from the heat and squeeze in some lime juice. Season to taste with salt, pepper and more lime juice if needed.

Serve
6

Spoon the curry into bowls and serve with the buttered naans on the side. Enjoy!