In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lentil dal curry with Greek yogurt, wilted kale, and homemade flatbreads
Soy-Free, Mediterranean, Vegetarian, Spicy, Protein Plus
2 Servings, 800 Calories/Serving
Our dal has it all. Made with zesty ginger, pungent garlic, floral coriander, and aromatic cinnamon, this fragrant curry dish is full of iconic Indian flavors.
In your bag
- 1 organic yellow onion
- 1 organic green or other bell pepper
- 1 cup red lentils
- Sunbasket dal curry blend (tomatoes - ginger - garlic - curry powder - turmeric - coriander - cumin - cinnamon - cayenne)
- Sunbasket flatbread mix (whole wheat flour - baking powder)
- 1 organic lemon
- 4 or 5 sprigs organic fresh cilantro
- 5 ounces organic shredded kale or other leafy greens
- ½ cup organic Greek yogurt
Calories 800, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 210mg (9% DV), Total Carb. 119g (43% DV), Fiber 23g (82% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the lentil dal curry
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
In a medium [large] sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the lentils, dal curry blend, and 3 cups [6 cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the lentils are tender and the liquid has thickened, 18 to 20 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the flatbread and the kale.
Make the flatbread dough
In a medium bowl, combine the flatbread mix, 3 tablespoons [6 TBL] water, 1 tablespoon [2 TBL] oil, and ½ teaspoon [1 tsp] salt. Using a fork, stir until a dough forms. Let stand while you cook the kale.
Prep the lemon and cilantro; cook the kale
- Juice the lemon. [Juice 1 lemon; save the remaining lemon for another use.]
- Coarsely chop the cilantro for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the kale, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a medium bowl and season to taste with salt and pepper and as much lemon juice as you like. Wipe out the pan.
Shape and cook the flatbread
Lightly dust a work surface with flour (from your pantry); turn the dough out onto the work surface and divide into 2  equal pieces. Working with 1 piece of dough at a time, shape it into a ball. Using a rolling pin or large bottle, roll out the dough into a ⅛-inch-thick circle.
In the same pan used for the kale, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Working with one at a time, add a flatbread and cook until lightly browned on one side, 1 to 2 minutes. Turn the flatbread, carefully add 1 tablespoon water to the pan, cover, and cook until the flatbread is cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between flatbreads if needed.
Transfer the lentil dal curry to individual bowls, top with the yogurt, and garnish with the cilantro. Serve the kale and flatbreads on the side.
- Measure the onion.
- Make the flatbread dough.
- Juice the lemon.
- Roll out the flatbread dough.
- Garnish the dal with yogurt and cilantro.