Mulligatawny Style Soup and Spiced Broccoli
with Curried Red Lentils, Spinach and Naan Dippers
Our Mulligatawny Style Soup and Spiced Broccoli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
30 grams
Tomato Puree
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
North Indian Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
50 grams
Red Split Lentils
1 unit(s)
Broccoli
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Baby Spinach
40 grams
Mango Chutney
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
600 milliliter(s)
Water for the Soup
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic, tomato puree, korma curry paste and half the North Indian style spice mix. Fry until fragrant, 1 min.
Stir the vegetable stock paste, red split lentils and water for the soup (see pantry for amount) into the pan.
Bring back to the boil, then lower the heat and simmer until the lentils are tender, 15-20 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan.
Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.
Pop the broccoli florets onto a large baking tray. Drizzle with oil, sprinkle over the remaining North Indian style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the top shelf of your oven until the edges are crispy and slightly charred, 12-15 mins.
When the soup has about 5 mins remaining, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.
When the lentils are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the mango chutney and creme fraiche. Season with salt and pepper, then remove from the heat.
When everything's ready, share the soup between your bowls and top with the roasted broccoli.
Spread the butter (see pantry for amount) over the naans, then cut them into quarters. Serve alongside for dipping.
Enjoy!
