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Dairy Free
Gluten Free

Coconut Curry Lentil Stew

with Spinach & Currant Salad

Cooking time

40 minutes

Servings

2 / 4

Calories

910 /serving

If you like curry as much as we do, this recipe that beautifully incorporates red lentils with ginger, coriander, lime and coconut milk will delight you! We are sauteing the aromatics with a rich mixture of fresh spices, then we are adding tomatoes and coconut milk and simmering everything to bring out all the aromas and intense flavours. A salad of baby spinach and currants adds a bright accompaniment to this delightful meal. A vegetarian feast with an exotic touch!

We will send you:

  • 90g Baby spinach
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Yellow onion or shallot
  • 1 Lime
  • 1 Bunch of cilantro
  • 15ml Sherry vinegar
  • 400ml Coconut milk
  • 200g Red lentils
  • 400ml Crushed tomatoes (canned)
  • 30g Dried currants
  • 8g Curry masala
  • You will need:

    Medium pot
    Peeler
    Olive oil
    Salt & pepper
    Total Fat
    43 g
    Saturated Fat
    22 g
    Sodium
    363 mg
    Total Carbs
    101 g
    Sugars
    27 g
    Protein
    33 g
    Fibres
    17 g
    Preparation
    a picture
    Mise en place
    Peel and mince the ginger. Mince the garlic and combine with the ginger. Quarter the lime. Peel, halve and small dice the onion. Roughly chop the cilantro leaves and stems.
    a picture
    Cook the aromatics
    In a medium pot, heat a drizzle of olive oil on medium. Add the onion and cook, stirring frequently, 5 to 6 minutes, until golden. Add the garlic-ginger, and spice blend. Cook, stirring frequently, 1 to 2 minutes, until fragrant.
    a picture
    Finish the stew
    Add the lentils to the pot of aromatics and cook, stirring frequently, for 1 minute. Add the tomatoes, ½ the cilantro, 2 cups of water (double for 4 portions) and coconut milk (reserving ¼ cup for garnish (double for 4 portions)); season with S&P. Bring the stew to a boil; reduce the heat and simmer, 20 to 25 minutes, until the lentils are soft. Season with S&P to taste
    a picture
    Make the salad
    While the stew cooks, in a small bowl, combine the vinegar and 3 tbsp of olive oil (double the oil for 4 portions); season with S&P to taste. In a large bowl, combine the spinach and currants; season with S&P and toss to combine.
    a picture
    Finish the salad & serve
    Divide the finished stew between your bowls. Drizzle with the remaining coconut milk and garnish with the remaining cilantro and lime wedges. Toss the salad with as much of the vinaigrette as you’d like. Serve the salad on the side. Bon appétit!