with Grilled Cheese Toasties
This vegetarian 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!
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
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-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, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.
- Add spinach and half the cilantro to stew.
- Cook, stirring occasionally, until spinach wilts, 1-2 min.
- Season with salt and pepper.
- Divide lentil stew between bowls.
- Sprinkle remaining cilantro over top.
- Cut toasties in half and serve alongside.
1230
kcal
Calories
71
g
Fat
54
g
Saturated Fat
121
g
Carbohydrate
19
g
Sugar
21
g
Dietary Fiber
34
g
Protein
70
mg
Cholesterol
2200
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
450
mg
Calcium
13
mg
Iron
with Sweet Potatoes and Cheesy Buns
with Grilled Cheese Toasties
