Lentils in Fragrant Green Curry Sauce
with naan bread, broccoli & labneh
Dit gerecht is geinspireerd op het traditioneel Filipijnse gerecht Monggo. Vandaag bereid je er een variant op met kokosmelk, groene linzen en een naanbrood om in de curry te dippen.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
60 g
Green lentils
½ piece
Garlic
½ piece
Onion
1 teaspoon
Fresh ginger
¼ piece
Green chili pepper
100 g
Broccoli
50 g
Spinach
125 milliliters
Coconut milk
½ sachet(s)
Green curry spices
1 piece
Naan bread with herbs
(Contains Wheat May be present Milk)
20 g
Labneh
(Contains Egg, Milk)
¼ piece
Lime
2.5 g
Fresh coriander
(May be present Celery)
Not included in your delivery
150 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200° and prepare the stock. Finely chop the onion and press or mince the garlic. Deseed and finely chop the green chili pepper and finely grate the ginger. Cut the head of the broccoli into florets and dice the stem.
Heat the sunflower oil in a wok or deep frying pan with a lid over medium-high heat. Fry the onion, garlic, green chili pepper and ginger for 1 - 2 minutes, then add the green curry spices and fry for 1 more minute. Add the lentils and stock and lower the heat. Put the lid on and cook for 15 - 20 minutes, stirring occasionally. Feel free to add more water to the lentils if they dry out too quickly.
Toss the broccoli with a drizzle of olive oil, add some salt and pepper to taste and spread it over a parchment-lined baking sheet. Bake for 15 - 18 minutes, or until the broccoli is cooked but still slightly crunchy, tossing halfway through. Put the naan bread in the oven for the last 3 - 5 minutes.
Add the coconut milk to the lentils and simmer gently with the lid on for 8 - 10 minutes until the stew has thickened, stirring occasionally. In the meantime, roughly chop the coriander and cut the lime into wedges.
Lastly, add the spinach to the pan and cook for another 2 minutes. Season the lentil stew with salt and pepper to taste. Mix the coriander and labneh together in a small bowl, then squeeze in the juice from the lime wedges to taste.
Serve the lentil stew onto plates with the roasted broccoli on top. Garnish with the labneh dressing and serve with the naan bread and the remaining lime wedges.