with Grilled Cheese Toasties
This shrimp 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 • Shrimp • 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(sulfite) (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
2 tbsp
Sweet Potato
2 unit(s)
Baby Spinach
56 g
Cilantro
7 g
Ginger-Garlic Puree
2 tbsp
Indian Spice Mix
1 tbsp
Shallot
1 unit(s)
Artisan Bun
2 unit(s)
Curry Paste
2 tbsp
Cheddar Cheese, shredded
0.5 cup
Shrimp
285 g
Pepper
0.125 tsp
Unsalted Butter
3 tbsp
Salt
0.125 tsp
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut sweet potato into 1/4-inch pieces.
- Heat a large pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add shallots. Cook, stirring often, until slightly softened, 2-3 min.
- Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly, until fragrant, 30 sec.
- Add sweet potato, lentils, stock powder and coconut milk to the pot.
- Fill half the coconut milk can with water (three-quarters of the can for 4 ppl), then add to the pot. 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, stirring occasionally, until sweet potato is tender, 12-14 min.
- Meanwhile, halve buns.
- Spread 2 tbsp (4 tbsp) softened butter on cut sides.
- Arrange bottom buns on a parchment-lined baking sheet, buttered-sides down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-sides 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, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Add shrimp, spinach and half the cilantro to the stew.
- Cook, stirring occasionally, until spinach wilts and shrimp just turn pink, 3-4 min.**
- 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 to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Add shrimp to the pot along with spinach and half the cilantro. Cook, stirring occasionally, until spinach is wilted and shrimp just turn pink, 3-4 min.** Remove from heat. Follow the rest of the recipe as written.
1330
kcal
Calories
72
g
Fat
52
g
Saturated Fat
121
g
Carbohydrate
20
g
Sugar
20
g
Dietary Fiber
55
g
Protein
250
mg
Cholesterol
2990
mg
Sodium
1.5
g
Trans Fat
2000
mg
Potassium
550
mg
Calcium
11
mg
Iron
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with Grilled Cheese Toasties
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