Coconut Lentil & Bamboo Shoot Dhal
with Yoghurt & Chilli Flatbreads
Dhal is always wholesome and delicious but this version raises the bar, with a creamy coconut base, mild spices and loads of veggies to keep things interesting. Plus, you'll quickly become addicted to the spicy flatbreads for dipping – they're easy to create and make this meal extraordinary!
Unfortunately, this week's green beans were in short supply, so we've replaced them with courgette. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Brown Onion
2 clove
garlic
1 packet
red lentils
(May be present Gluten. )
1 packet
tomato paste
1 packet
coconut milk
1
carrot
1
courgette
1 pinch
chilli flakes
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
½ tin
Bamboo Shoots
1 bag
coriander
1 sachet
Mumbai Spice Blend
1 packet
Bengal Curry Paste
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
2 cup
water
½ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion and garlic. Rinse red lentils.
• In a large saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add garlic and Mumbai spice blend and cook until fragrant, 1 minute. • Add a drizzle of olive oil, then add Bengal curry paste and tomato paste and cook, stirring, until fragrant, 2 minutes.
• Add the water, the salt, lentils and coconut milk to the pan. Stir well to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. • While the lentils are cooking, grate carrot. Cut courgette into half-moons. • In the last 5 minutes of cook time, remove the lid and stir through the carrot and courgette. Cook until softened. TIP: Add a splash of water if the dhal looks dry.
• While the dhal is cooking, heat a medium frying pan over medium-high heat with the olive oil (21/2 tbs for 2 people / 1/3 cup for 4 people). Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Transfer chilli-infused oil to a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flourtortilla. • Return frying pan to medium-high heat, then cook the tortilla until golden, 1 minute each side. Transfer to a paper towel-lined plate. • Repeat with remaining chilli oil and tortillas.
• When the dhal has finished cooking, stir through baby spinach leaves and bamboo shoots (see ingredients) until spinach is just wilted and bamboo shoots are warmed. Season with salt and pepper.
TIP: Stir through some water with the spinach if needed!
• Divide coconut lentil and bamboo shoot dhal between bowls. • Dollop with Greek-style yoghurt and tear over coriander. Serve with chilli flatbreads. Enjoy!