Indian Eggplant, Lentil & Coconut Dhal
with Bamboo Shoots & Garlic Tortilla Dippers
Eggplant is undoubtedly one of the best veggies out there. Raise it to number one when you roast it and toss it through an Indian-inspired dhal with ginger, lentils and bamboo shoots, three other stellar standout ingredients. It’s an effortless win.
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
eggplant
1
Brown Onion
2 clove
garlic
½ tin
Bamboo Shoots
1 tin
red lentils
(May be present Gluten. )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into small chunks. Finely chop onion and garlic. Drain and rinse bamboo shoots (see ingredients). Rinse red lentils. • Place eggplant on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• In a large deep frying pan (or pot), heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, the brown sugar and vegetable stock powder and stir to combine. • Add lentils, bring to the boil, then reduce heat to a simmer. Cover with a lid (or foil) and cook, stirring occasionally, until lentils are soft, 24-28 minutes. • Stir through roasted eggplant and bamboo shoots until warmed.
• When the dhal has 10 minutes cook time remaining, slice mini flour tortillas into 3cm-thick strips. • In a small bowl, combine garlic and a good drizzle of olive oil. Season and set aside. • Place tortilla strips in a single layer on the lined oven tray and brush with the garlic oil. Toast until golden, 8-10 minutes.
• Divide Indian eggplant and coconut dhal between bowls. • Dollop with Greek-style yoghurt. Serve with garlic tortilla dippers. Enjoy!