Coconut Ginger Lentil Dal
with Zucchini & Garlic Naan
Cooking time
20 minutes
Servings
2/4
Calories
1120 /serving
Put dal on speed dial this winter. Using pre-cooked lentils quickly gets you where you want to be: inhaling ginger, garlic and rich vindaloo-style spices from a bowl of protein-rich legumes simmered with coconut milk. Warm naan glistening with garlic butter is ready to scoop it up.
We will send you:
- 1 Scallion
- 1 Green zucchini
- 15ml Minced garlic
- 15ml Ginger paste
- 540ml Lentils (canned)
- 400ml Organic fair-trade coconut milk (non-GMO)
- 2 Naan
- 8g Going for Goa spices (garlic puree, ginger puree, sea salt, chili powder, coriander powder, mustard seeds, cumin powder, turmeric, black peppercorn, curry leaves, cinnamon, star anise, fennel seeds, coriander seeds, cumin seeds)
Contains: Milk • Mustard • Wheat
You will need:
Basting brush
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
55 g
Saturated Fat
40 g
Sodium
1300 mg
Total Carb
123 g
Sugars
14 g
Protein
41 g
Fibre
21 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the zucchini.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Drain and rinse the lentils.
Start the dal
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the ginger, white bottom of the scallion and ½ the garlic.
- Sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini and sauté, 3 to 4 min., until beginning to brown; season with S&P.
Finish the dal
- To the pot, add the lentils, coconut milk, spices and S&P.
- Cook, stirring occasionally, 3 to 4 min., until combined and warmed through.
Make the garlic naan
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the remaining garlic; stir well.
- Brush the naan with the garlic butter.
- 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 between your bowls.
- Garnish with the green top of the scallion.
- Serve the garlic naan on the side. Bon appétit!
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