For this speedy plant-based stew, you'll toast warming spices before adding tomatoes, lentils and fresh spinach. Top with chilli-peanut crumbs and cooling coconut yoghurt to serve. Stew-pendous!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.1 g||13.4 g|
|Protein||4.9 g||21.1 g|
|Salt||0.82 g||3.51 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once the pan is hot, add the ginger & garlic paste, tomato paste, ground cumin and ground coriander and cook for 1 min or until fragrant
Wash the baby leaf spinach, and drain and rinse the lentils
Once the spices are fragrant, crumble in the Knorr vegetable stock cube[s] and add the spinach and half the dried chilli flakes (can't handle the heat? Go easy!)
Add 250ml [450ml] boiled water and give everything a a good mix up and cook for 1 min further or until the spinach starts to wilt
Add the ciabatta rolls to a baking tray and put into the oven for 4-5 min or until the bread is warmed through
Once the spinach starts to wilt, add the chopped tomatoes and drained lentils to the pan with a pinch of black pepper and cook for a further 3-5 min or until thickened – this is your spiced lentil stew
Meanwhile, add the roasted peanuts to a bowl with the remaining dried chilli flakes, nigella seeds, a pinch of salt and a drizzle of vegetable oil
Give everything a good mix up – this is your chilli-peanut crumb
Chop the coriander roughly, including the stalks
Serve the spiced lentil stew, top with a dollop of the coconut yoghurt and garnish with the chilli–peanut crumb
Sprinkle over the chopped coriander and serve with the warmed ciabattas to the side