with naan bread and broccoli
If you're looking for a healthy and hearty meal that skips the meat but doesn't skimp on seasonings, this veggie lentil curry is one to try. Full of gorgeous greens and well-balanced flavours, this dish is definitely what you could call a one-pot wonder.
Allergens
Utensils
Tags
Garlic
1 unit(s)
Ginger
1 unit(s)
Onion
1 unit(s)
Broccoli
1 unit(s)
Lime
1 unit(s)
Lentils
1 pack(s)
Coconut Milk
1 pack(s)
Naan
2 unit(s)
Baby Spinach
60 grams
Coriander
5 grams
Vegetable Stock
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7. Dilute the vegetable stock with 280ml hot water (double for 4p).
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Cut the lime into thick wedges.
- Halve, peel and chop the onion into small pieces. Roughly chop the coriander (stalks and all).
- Cut the broccoli into florets (like small trees). Halve any large florets.
- In a pot, heat a drizzle of oil over medium-high heat.
- Fry the onion, garlic and ginger for 1-2 mins. Season with salt and pepper.
- Drain and rinse the lentils in a sieve. Add the lentils and diluted stock to the pot.
- Cover and simmer for 15-20 mins, stirring frequently. Add a little water if the lentils stick.
- Add the coconut milk to the pot.
- Simmer for another 12-15 mins, covered, until the mixture has thickened slightly. Stir occasionally.
- When the stew has 5-8 mins left to cook, add the broccoli to the pot.
- Season with salt and pepper, mix well, cover and simmer.
- Lightly moisten the naan breads with a little water.
- Bake them for 3-5 mins to warm them up.
- When the broccoli is cooked, add the spinach to the pot (reserve just a few leaves for serving).
- Season to taste with salt and pepper.
- Mix well and cook for 2 mins.
- Serve the stewed lentils in bowls.
- Squeeze lime juice to taste.
- Arrange a few leaves of fresh spinach on top, then sprinkle with coriander.
- Serve with the naan alongside.
753
kcal
Energy (kcal)
3150
kJ
Energy (kJ)
21.28
g
Fat
15.26
g
of which saturates
103.18
g
Carbohydrate
28.31
g
of which sugars
9.56
g
Dietary Fiber
22.17
g
Protein
0
mg
Cholesterol
4.64
g
Salt
