with lentils and warm naan
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
Lentils
1 pack(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Onion
1 unit(s)
Broccoli
1 unit(s)
Lime
1 unit(s)
Coconut Milk
2 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.
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Halve the lime.
- Halve, peel and chop the onion into small pieces.
- Drain and rinse the lentils in a sieve.
- Cut the broccoli into florets (like small trees). Halve any large florets. Cut the lime into quarters.
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
- Place a large pot over medium-high heat with a drizzle of oil.
- Fry the onion, garlic and ginger for 1-2 mins. Season with salt and pepper.
- Add the lentils, vegetable stock powder and coconut milk to the pot.
- Cover and simmer for 15-20 mins, stirring frequently. Add a little water if the lentils stick.
- When your stew is almost cooked, lightly moisten the naan breads with a little water.
- Bake them for 3-5 mins to warm them up.
- Roughly chop the coriander (stalks and all).
- When the stew is cooked, add the broccoli and spinach to the pot (reserve just a few leaves for serving).
- Stir in the juice of half the lime wedges.
- Season to taste with salt and pepper.
- Mix well and cook for 2 mins.
- Divide the stewed lentils between bowls.
- Serve any remaining lime wedges alongside.
- Garnish with coriander.
- Serve with the warm naan.
916
kcal
Energy (kcal)
3832
kJ
Energy (kJ)
37.48
g
Fat
29.48
g
of which saturates
106.24
g
Carbohydrate
29.93
g
of which sugars
9.56
g
Dietary Fiber
38.83
g
Protein
0
mg
Cholesterol
4.68
g
Salt
