Coconut Curry Lentil Dal
with Baby Greens & Currant Salad
Cooking time
35 minutes
Servings
2/4
Calories
1100 /serving
If you like dal as much as we do, this recipe is sure to delight. It mixes red lentils with ginger, cilantro, citrus and coconut milk—talk about a flavour powerhouse! You’ll start by sautéing the aromatics with a rich blend of spices, then add in the sauce components to bring out all the complex aromas as it simmers. A salad of baby greens and sweet currants is a bright accompaniment to this plant-based feast.
We will send you:
- 120g Baby greens (baby spinach, kale or arugula)
- 20g Ginger
- 1 Onion (or shallot)
- 1 Lime (or lemon)
- 1 Bunch of cilantro
- 15ml Sherry vinegar
- 400ml Coconut milk
- 200g Red lentils
- 400ml Tomatoes (canned)
- 25g Currants
- 2 Naan
- 16g Jaipur Nights curry spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)
Contains: Sulphites, Wheat
You will need:
Medium pot
Peeler
Olive oil
Salt & pepper
Oil
Total Fat
39 g
Saturated Fat
27 g
Sodium
1600 mg
Total Carb
151 g
Sugars
19 g
Protein
41 g
Fibre
21 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the lime. Peel and mince the ginger. Peel, halve and small-dice the onion. Roughly chop the cilantro leaves and stems.
Cook the aromatics
In a medium pot, heat a drizzle of oil on medium. Add the onion and cook, stirring frequently, 5 to 6 minutes, until golden. Add the ginger; cook, stirring frequently, 1 to 2 minutes, until fragrant. Season with the spice blend and S&P.
Make the dal
Add the lentils to the pot of aromatics and cook, stirring frequently, 1 to 2 minutes, until combined. Add all but ¼ cup of the coconut milk (reserve double the coconut milk for 4 portions), the canned tomatoes, ½ the cilantro and 2 cups water (double for 4 portions); season with S&P. Bring the dal to a boil; reduce to a simmer and cook, stirring occasionally, 20 to 25 minutes, until the lentils have softened. Season with S&P.
Toast the naan
While the dal cooks, place the naan directly on the oven rack and toast, 5 to 7 minutes, until warmed through. Transfer to a cutting board and drizzle with oil. Cut into wedges and season with S&P.
Make the salad
While the naan toasts, in a small bowl, combine the sherry vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. In a large bowl, combine the baby greens and currants; season with S&P and toss to combine.
Finish & serve
Divide the finished dal between your bowls. Drizzle with the reserved coconut milk and garnish with the lime wedges and remaining cilantro. Serve the naan wedges on the side. Toss the salad with as much of the vinaigrette as you’d like and serve on the side. Bon appétit!
