Coconut Lentil & Baby Broccoli Dhal
with Yoghurt & Chilli Tortillas
Dhal is always wholesome and delicious but this version raises the bar, with a creamy coconut base, mild spices and multiple 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!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
½
Onion
2 clove
garlic
1 packet
red lentils
(May be present Gluten. )
1 sachet
Mumbai Spice Blend
1 packet
Bengal Curry Paste
1 packet
tomato paste
1 packet
coconut milk
1
carrot
1 packet
green beans
1 bunch
baby broccoli
pinch
Chilli Flakes
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1
Coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 cup
water
½ tsp
salt
Nutrition Values
Utensils
Instructions
• Finely chop onion (see ingredients) 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. Trim and halve green beans. Halve any thicker stalks of baby broccoli lengthways. • In the last 5 minutes of cook time, remove the lid and stir through the carrot, green beans and baby broccoli. Cook until tender.
TIP: Add a splash of water if the dhal looks dry.
• Meanwhile, 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 flour tortilla. • 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 leaves until just wilted. Season with salt and pepper.
TIP: Stir through some water with the baby leaves if needed!
• Divide coconut lentil dhal between bowls. • Top with Greek-style yoghurt and tear over coriander. Serve with chilli tortillas. Enjoy!