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Coconut Chicken Breast, Lentil and Chickpea Dal
Coconut Chicken Breast, Lentil and Chickpea Dal

Coconut Chicken Breast, Lentil and Chickpea Dal

with Spinach and Naan

This Coconut, Chicken Breast, Lentil and Chickpea Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Celery
Milk
Cereals containing gluten

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

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 Breast

Not included in your delivery

½ tsp

Sugar

75 milliliter(s)

Water for the Curry

20 grams

Butter

Nutritional information

Energy (kJ)5385 kJ
Energy (kcal)1287 kcal
Fat54.2 g
of which saturates29.4 g
Carbohydrate120.9 g
of which sugars13.2 g
Protein69.7 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Grater
Lid
Large Saucepan

Instructions

Get Prepped
1

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 0.25 tsp salt for the lentils.

Peel and grate the garlic (or use a garlic press). 

Drain and rinse the chickpeas in a sieve. 

Simmer the Lentils
2

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.

Bring on the Dal
3

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, sugar and water for the curry (see pantry for both amounts) until combined, then stir through the chickpeas. Season with salt and pepper.

Bring to the boil, then lower the heat and simmer, stirring occasionally, for 5 mins. 

Add the Lentils
4

Once the lentils 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.

Finishing Touches
5

Toast the naan breads in your toaster until golden. Spread with the butter (see pantry for amount).

If you're using the oven, put the naan onto a baking tray and into the oven until warm and starting to turn golden, 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.

Serve Up
6

Share the dal between your bowls. Add a dollop of yoghurt on top.

Serve the naan alongside for dipping and scooping.

Enjoy!

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