Vegan Coconut Red Lentil Dal
with Roasted Vegetables & Lime-Zested Pita
Cooking time
30 minutes
Servings
2/4
Calories
690 /serving
You want a great vegan meal, and you know just how to dal with it. This classic Indian-style lentil dish is rib-sticking and relaxing, especially when it comes with a rustic assortment of vegetables. Red lentils are quick cookers, and soak up flavours from garlic, our gentle Mellow Mumbai spice blend and tropical-minded coconut curry sauce. Roasted cauliflower and yellow zucchini come out golden brown, ready to meet warm pita triangles brushed with lime zest oil.
We will send you:
- 300g Cauliflower florets
- 1 Garlic clove
- 1 Lime
- 1 Yellow zucchini
- 200g Red lentils
- 60ml Coconut curry sauce
- 30ml Vegetable demi-glace
- 2 Pita
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Mustard, Wheat
You will need:
Medium pot
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Strainer
Total Fat
13 g
Saturated Fat
4 g
Sodium
670 mg
Total Carb
117 g
Sugars
9 g
Protein
35 g
Fibre
17 g
Preparation
Make the dal
Preheat the oven to 450°F. Mince the garlic. Drain and rinse the lentils. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and ¾ of the spices. Sauté, 30 sec. to 1 min., until fragrant. Add the lentils, coconut curry sauce, demi-glace, 3 cups water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
Mise en place
Meanwhile, halve the zucchini lengthwise; cut crosswise into ¾ inch pieces. Halve the cauliflower if large. Zest and juice the lime. In a small bowl, make the zesty oil by combining the lime zest, remaining garlic, a drizzle of oil and S&P.
Roast the vegetables
On a lined sheet pan, toss the cauliflower and zucchini with a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Warm the pita
Brush the pita with the zesty oil. Warm directly on an oven rack, 1 to 2 min., until soft and pliable. Transfer to a cutting board and cut into wedges.
Finish & serve
To the pot of dal, add the lime juice (start with ½); stir well. Divide the dal between your bowls. Top with the vegetables. Serve the pita on the side. Bon appétit!
