Crispy Mushroom Dal with Coriander Chutney

Gousto

Total Time: 25 min Servings: 2 or 4 servings Source:

Ingredients

For 2 people [double for 4]

100g red lentils

15g fresh root ginger

400g canned green lentils

11g vegetable stock mix

50g solid creamed coconut

15ml rice vinegar

150g portobello mushrooms

1/2 tsp dried chilli flakes

1 garlic clove

20g coriander

2 brown onions

1 tbsp curry powder

Directions

For 2 people [double for 4]

1. Boil half a kettle

Preheat your grill to a medium-high heat

Peel and finely slice the brown onions

Place the creamed coconut (in its packaging!) in a mug and cover with boiled water (this softens the naturally hard cream)

Nutrition

Typical values per 100g per serving
Energy 526 kJ 2043 kJ 125 kcal 487 kcal
Fat 4.9 g 19.1 g
of which saturates 4.2 g 16.4 g
Carbohydrate 11.3 g 43.8 g
of which sugars 2.7 g 10.5 g
Fibre 5.8 g 22.7 g
Protein 5.8 g 22.6 g
Salt 0.51 g 1.97 g