with Grilled Cheese Toasties
This chicken and lentil curry cooked in coconut cream is deeply satisfying any night of the week. Put down the spoon and use the melty cheese toasties to scoop up every last drop of deliciousness! Ingredients: Coconut milk (coconut extract, water) • Sweet potato • Chicken thighs • 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 (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Red Lentils
0.5 cup
Coconut Milk
2 unit(s)
Vegetable Stock Powder
15 g
Sweet Potato
2 unit(s)
Baby Spinach
56 g
Cilantro
7 g
Ginger-Garlic Puree
2 tbsp
Indian Spice Mix
9 g
Shallot
1 unit(s)
Artisan Bun
2 unit(s)
Curry Paste
2 tbsp
Cheddar Cheese, shredded
0.5 cup
Chicken Thighs
280 g
Pepper
0.125 tsp
Butter
3 tbsp
Salt
0.125 tsp
- 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 potato into 1/4-inch pieces.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add chicken and shallots. Cook for 2-3 min, stirring often, until chicken is golden and shallots slightly softened. It's okay if chicken doesn't cook all the way through. Chicken will continue cooking in step 3.
- Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly, for 30 sec, until fragrant.
- To the pot, add sweet potato, 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 potato is tender.
- 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.
- To the stew, add spinach and half the cilantro.
- Cook for 1-2 min, stirring occasionally, until spinach wilts.
- Season with salt and pepper.
- Divide lentil stew between bowls.
- Sprinkle remaining cilantro over top.
- Cut toasties in half and serve alongside.
If you opted for chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Add chicken along with shallots. Cook for 2-3 min, stirring often, until chicken is golden and shallots slightly softened. It's okay if chicken doesn't cook all the way through. Chicken will continue cooking in step 3. ** Proceed with remaining instructions as written.
1390
kcal
Calories
77
g
Fat
53
g
Saturated Fat
120
g
Carbohydrate
20
g
Sugar
19
g
Dietary Fiber
60
g
Protein
205
mg
Cholesterol
2330
mg
Sodium
1.5
g
Trans Fat
2200
mg
Potassium
500
mg
Calcium
12
mg
Iron
with Sweet Potatoes and Cheesy Buns
with Grilled Cheese Toasties
with Beyond Meat®, Zucchini and Carrots
