Coconut Curried Lentil Stew

with Baby Spinach & Toasted Naan

The only thing better than huddling around this warm, colourful lentil stew is the fact that you have toasted naan wedges to dip into it. Now pull up a chair and indulge!

Cooking time25 minutes


Calories1010 / serving

Nutrition per serving:
  • Total Fat: 38g
  • Sugars: 8g
  • Saturated Fat: 27g
  • Protein: 36g
  • Sodium: 1220mg
  • Fibres: 17g
  • Total Carbs: 131g

Allergens: Wheat

We will send you:

  • 60g Baby spinach
  • 20g Ginger
  • 60ml Tomato paste
  • 400ml Coconut milk
  • 200g Red lentils
  • 2 Naan
  • 16g Masala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

You will need:

  • Medium pot
  • Peeler
  • Oil
  • Salt & pepper



Mise en place

Preheat the oven to 450°F. Peel and mince the ginger. Roughly chop the spinach.


Cook the aromatics

In a medium pot, heat a drizzle of oil on medium. Add the ginger; cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomato paste; season with the spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until dark brown.


Make the stew

Add the lentils, all but a ¼ cup of the coconut milk (reserve double the coconut milk for 4 portions) and 2 cups water (double for 4 portions). Season with S&P. Bring the stew to a boil; reduce to a simmer and cook, stirring occasionally, 16 to 20 minutes, until the lentils have softened. Stir in the baby spinach; season with S&P to taste. Cook, stirring occasionally, 1 to 2 minutes, until wilted.


Toast the naan

While the stew cooks, place the naan directly on the oven rack and toast, 4 to 5 minutes, until warmed through. Transfer to a cutting board and drizzle with oil; season with S&P to taste. Cut into wedges.


Finish & serve

Divide the finished stew between your bowls. Drizzle with the reserved coconut milk. Serve the naan wedges on the side. Bon appétit!