Dahl with Naan Bread & Salsa
with ginger, apple, coconut & a twist of lemon
There is a special ingredient in your box! Kumato tomatoes ripen to a deep brown colour and have a sweet, complex flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
½ piece
Garlic
½ piece
Apple
1 teaspoon
Fresh ginger
½ teaspoon
Ground turmeric
½ sachet(s)
Green curry spices
50 g
Red split lentils
(May be present: Gluten)
125 milliliters
Coconut milk
1 piece
Naan with herbs
(Contains: Tarwe, Gluten)
⅓ piece
Cucumber
½ piece
Kumato tomato
5 g
Fresh mint
(May be present: Selderij)
5 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
¼ piece
Lemon
Not included in your delivery
200 milliliters
Low sodium vegetable stock
¼ tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Prepare the stock.
- Slice the onion into half rings and crush or mince the garlic.
- Grate or finely chop the apple and the ginger.
- Heat a light drizzle of sunflower oil in a large deep frying pan over medium-high heat.
- Bloom the turmeric and the green curry spices for 1 minute until fragrant.
- Stir in the garlic, onion and ginger and fry for 2 - 3 minutes.
- Add the lentils and the apple and mix well to combine, then pour in the coconut milk and the stock.
- Reduce the heat and cover with the lid, then allow the dahl to cook for 18 - 20 minutes.
- Remove the lid and allow to reduce for 5 minutes, or until the lentils are done.
- Season to taste with salt and pepper.
- Bake the naan in the oven for 4 - 6 minutes.
- Finely dice the cucumber.
- Cut the tomato into wedges and remove the seeds, then finely dice it.
- Finely chop the mint leaves and cut the lemon into wedges.
- In a bowl, combine the cucumber and tomato with the mint and the extra virgin olive oil.
- Season to taste with salt and pepper, then set aside until serving.
- Juice 1 lemon wedge per person into the dahl and mix well.
- Serve the dahl on deep plates and garnish with the desiccated coconut.
- Serve with the naan and the salsa, along with any remaining lemon wedges.
