Toggle sidebar
Dal-Style Coconut, Sweet Potato and Lentil Stew
Very High Fibre
Veggie
Spicy
Dal-Style Coconut, Sweet Potato and Lentil Stew

with Grilled Cheese Toasties

6 min
Difficulty: 2/3
Indian

Ingredients: Coconut milk (coconut extract, water) • Sweet potato • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Red lentils • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Shallot • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.

Allergens

Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Tags

Very High Fibre
Soup-stew
Veggie
Spicy
Quick
South-southeastasian
Ingredients
Red Lentils

Red Lentils

0.5 cup

Coconut Milk

Coconut Milk

2 unit(s)

Vegetable Stock Powder

Vegetable Stock Powder

15 g

Sweet Potato

Sweet Potato

2 unit(s)

Baby Spinach

Baby Spinach

56 g

Cilantro

Cilantro

7 g

Ginger-Garlic Puree

Ginger-Garlic Puree

2 tbsp

Indian Spice Mix

Indian Spice Mix

9 g

Shallot

Shallot

1 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Curry Paste

Curry Paste

2 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Pepper*

Pepper*

0.125 tsp

Butter*

Butter*

3 tbsp

Salt*

Salt*

0.125 tsp

Preparation
1
Prep
  • Before starting, preheat the oven to 450°F. 
  • Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. 
  • Wash and dry all produce.
  • Peel, then cut shallot into 1/4-inch pieces. 
  • Roughly chop cilantro.
  • Peel, then cut sweet potatoes into 1/4-inch pieces. 
2
Cook aromatics
  • Heat a large pot over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
  • Add shallots. Cook for 2-3 min, stirring often, until slightly softened.
  • Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook for 30 sec, stirring constantly, until fragrant.
3
Start stew
  • To the pot, add sweet potatoes, lentils, stock powder, coconut milk and 1/3 cup (2/3 cup) water. Season with salt and pepper, then stir to combine.
  • Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low.
  • Cover partially and cook for 12-14 min, stirring occasionally, until sweet potatoes are tender.
4
Bake toasties
  • Meanwhile, halve buns.
  • Spread 2 tbsp (4 tbsp) softened butter on cut sides.
  • On a parchment-lined baking sheet, arrange bottom buns, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up.
  • Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly.
  • Keep the top sheet on and bake toasties in the bottom of the oven for 4-5 min per side, until cheese melts and buns are browned and crisp.
5
Finish stew
  • To the stew, add spinach and half the cilantro.
  • Cook for 1-2 min, stirring occasionally, until spinach wilts.
  • Season with salt and pepper.
6
Finish and serve
  • Divide lentil stew between bowls.
  • Sprinkle remaining cilantro over top.
  • Cut toasties in half and serve alongside.
Nutrition per serving

1220

kcal

Calories

71

g

Fat

51

g

Saturated Fat

118

g

Carbohydrate

20

g

Sugar

19

g

Dietary Fiber

32

g

Protein

70

mg

Cholesterol

2150

mg

Sodium

1.5

g

Trans Fat

1800

mg

Potassium

450

mg

Calcium

11

mg

Iron

Similar Recipes
Back to recipes
HelloFresh Database
Made with by Norman Huth
Confirm Action

Are you sure?

Login

Sign in to access your favorites and saved lists.

Email
Password
Remember me

Don't have an account?

Shopping List

Your shopping list is empty

View Shopping List