with Grilled Cheese Toasties
This 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 (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
Shrimp
285 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.
- 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, 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.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- To the stew, add shrimp, spinach and half the cilantro.
- Cook for 3-4 min, stirring occasionally, until spinach wilts and shrimp just turn pink, 3-4 min.** .
- Season with salt and pepper.
- Divide 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 stew with spinach. Cook for 3-4 min, stirring occasionally, until spinach wilts and shrimp just turn pink, 3-4 min.**
1320
kcal
Calories
72
g
Fat
52
g
Saturated Fat
121
g
Carbohydrate
20
g
Sugar
19
g
Dietary Fiber
52
g
Protein
255
mg
Cholesterol
2990
mg
Sodium
1.5
g
Trans Fat
2000
mg
Potassium
550
mg
Calcium
11
mg
Iron
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