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.
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
Instructions
• 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!