Creamy Mauritian Lentils & Chayote


For 2 (For 4)

Onion: 1 (2)

Thyme: 1 bunch (2 bunches)

Coriander: 1 bunch (2 bunches)

Basmati Rice: 1 bag (2 bags)

Dried Bay Leaf: 1 (2)

Crushed Ginger: 2 sachets (4 sachets)

Butter: 2 packs (4 packs)

Mustard Seeds: 1 pod (2 pods)

Natural Yoghurt: 1 pot (2 pots)

Lemon: 1 (2)

Crushed Garlic: 2 sachets (4 sachets)

Ground Cumin: 1 pod (2 pods)

Turmeric: 1 pod (2 pods)

Brown lentils: 1 pack (2 packs)

Chayote: 1 (2)

Green Chilli: 1 (2)

Nutritional Information:

Per serving: Energy (kcal) 795 Fat 20g of which saturates 9g Carbohydrates 120g of which sugars 9g Protein 21g Salt 2.28g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Mauritius was an uninhabited island when it was first settled on by Arab traders during the Middle Ages. Centuries of colonisation and migration has produced a uniquely cosmopolitan food culture, remixing French, Indian and Chinese cuisine into something uniquely suited to the relatively mild tropical climate. Chouchou, a type of squash originally from Mexico, is often plucked straight from the vine in the cook’s own garden, and then sautéed in a mild, aromatic blend of spices until at its juicy, refreshing best. This is a fruity, flavoursome array of dishes, blending European herbs with Asian spices and technique.

  • Preparation time:

    For 2 - 35 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 50 mins