Lentils in Fragrant Green Curry Sauce
with naan, broccoli & labneh sauce- Tarwe
- Gluten
- Ei
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Gluten
Green chili peppers add a bright, zesty heat to dishes. They’re packed with vitamin C and spice up every bite!
Ingredients
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 with herbs
(Contains: Tarwe, Gluten)
20 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
¼ piece
Lime
2.5 g
Fresh coriander
(May be present: Selderij)
½ pack
Lentils
(May be present: Gluten)
¼ piece
Courgette
Not included in your delivery
75 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C (see Tip). Boil plenty of salted water in a pot or saucepan for the broccoli. Prepare the stock. Chop the onion and crush or mince the garlic. Deseed and finely chop the green chili pepper* and finely grate the ginger.
*Take care, this ingredient is spicy! Use as preferred.
Tip: you'll bake the naan in the oven later, but you can also use a grill or toaster if preferred.
Cut the broccoli into florets and boil for 5 - 7 minutes, covered, then drain and set aside. Meanwhile, slice the courgette into thin crescents.
Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the courgette for 4 - 5 minutes. Add the onion, garlic, green chili pepper and ginger and fry for 1 - 2 minutes. Add the green curry spices and fry for 1 more minute. Drain the lentils in the meantime.
Bake the naan for 3 - 4 minutes. Meanwhile, add the stock, lentils and coconut milk to the frying pan and cook for 2 - 3 minutes. Roughly chop the coriander and cut the lime into wedges.
Did you know... lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
Stir the spinach into the curry and allow it to wilt and reduce, then add the broccoli. Mix well and season to taste with salt and pepper. In a small bowl, combine the coriander with the labneh and squeeze in some lime juice as preferred.
Serve the lentil curry on plates with the naan alongside. Top the curry with the labneh sauce and serve with any remaining lime wedges.
