Coconut-Ginger Lentil Dal
with String Beans & Warm Garlic Naan
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Let’s get all dal-ed up for the new year. This vegetarian delight has the right look for the season, cloaking you in comfort and warmth thanks to Indian-inspired spices and the smoothing effect of coconut milk. It’s aromatic with sautéed ginger and garlic, ready to receive a wholesome helping of lentils (pre-cooked, to minimize time and labour). Still-crisp string beans and heated naan bread brushed with garlic are all the accessories you need.
We will send you:
- 15ml Minced garlic
- 400g String beans
- 50g Diced onions
- 15ml Ginger paste
- 165ml Coconut milk
- 540ml Lentils (canned)
- 30ml Tomato paste
- 2 Naan
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Basting brush
Total Fat
25 g
Saturated Fat
12 g
Sodium
1460 mg
Total Carb
118 g
Sugars
16 g
Protein
32 g
Fibre
20 g
Preparation
Start the dal
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium. Sauté the ginger, ½ the garlic and the spices, 30 sec. to 1 min., until fragrant. Add the onions and tomato paste. Cook, stirring frequently, 1 to 2 min., until dark red and beginning to soften.
Sauté the string beans
Meanwhile, remove the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Sauté, 2 to 3 min., until crisp-tender.
Finish the dal
Drain and rinse the lentils. To the pot of aromatics, add the coconut milk, lentils, ¼ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, partially covered, stirring occasionally, 5 to 7 min., until slightly thickened.
Toast the naan
Meanwhile, brush the naan with the remaining garlic. Toast directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board and cut into wedges.
Plate your dish
Divide the dal, string beans and naan between your bowls. Bon appétit!
