Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
81 Reviews
Cals 972 · Prot 42 · Carbs 64 · Fat 64
Vegetarian
Low Carb
35 min
Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
81 Reviews
Cals 972 · Prot 42 · Carbs 64 · Fat 64
Vegetarian
Low Carb
Ingredients
Chicken curry
Red lentils
1 Gram
Ghee
4*
20 Grams
Curry powder
4 Grams
Garam masala
2 Grams
Pea pilau
Turmeric powder
1 Gram
Vegetable stock cube
15*
1 Piece
Eggplant
1 Piece
Vegetable oil
1 Tbsp
Salt
0 Tsp
Cashew nuts
1*2*
250 Grams
Fresh coriander
15 Grams
Salt
10 Tsp
Water
300 ML
Coconut milk
200 ML
Honey
20 Grams
Allergens
*4 Milk, *15 Celery, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4066 / 972
Fats (g)
63.7
of which saturated (g)
36
Carbohydrates (g)
64
of which sugars (g)
21.6
Fibers (g)
21
Proteins (g)
41.6
Salt (g)
0.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast eggplant
Preheat the oven to 220°C/ 200°C fan. Chop the eggplant into large chunks. Place on a baking tray, drizzle with oil and sprinkle with salt. Bake for 20-25 min or until soft and golden.
Tip!Don't rush the eggplants; the longer and slower you cook them for, the more tender they will be!
2 Prep
Meanwhile, rinse the lentils. Peel and finely chop the onion. Chop the paneer into bite-sized pieces. Finely chop the coriander stems, reserve the leaves.
3 Start dal
Heat a pan over a medium heat with the ghee. Once hot, add the onion with a pinch of salt and fry for 6 min until softened. Add the ginger garlic paste, coriander stems, currypowder, turmeric and garammasala and cook for 1 min further.
4 Simmer
Add the measuredwater, stockcube, rinsed lentils, coconutmilk and honey. Cover and simmer for 12-15 min until the lentils are cooked through. Meanwhile, chop the coriander leaves. Once the lentils are cooked, stir through half of the coriander leaves and a squeeze of lime juice. Add a splash of water if needed!
5 Fry paneer
Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Fry the paneer for 5-7 min, until golden all over.
6 Serve
Divide the coconutdal among bowls. Top with the roasted eggplant, paneer and cashewnuts. Garnish with the remaining coriander and lime.