Indian Kumara & Lentil Dosa-Dillas
with Cucumber Salsa & Yoghurt
These chunky, veggie-packed dosa-dillas are the ultimate ruler of the dinner table. So bow down to the might of the roasted kumara and lentils, cooked in a rich tomato spiced sauce, accompanied by a cucumber salsa and yoghurt. Long may this tasty dish reign.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be 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
1
capsicum
1 tin
lentils
1 packet
tomato paste
1 sachet
vegetable stock powder
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1
cucumber
1
Kumara
1 sachet
Mild North Indian Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
½ cup
water
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes. • Meanwhile, cut capsicum into small chunks. Drain and rinse lentils.
• When the kumara has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook capsicum, stirring, until softened, 4-5 minutes. • Add mild North Indian spice blend and tomato paste and cook until fragrant, 1 minute. • Add lentils, the water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add the roasted kumara and stir to combine. Season to taste.
• Heat mini flour tortillas in the microwave in 10 second bursts, until warmed through. • Arrange the tortillas over the lined oven tray. Divide the filling evenly between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula.
TIP: If the tortillas don't fit in a single layer, spread across two trays!
• Brush or spray tortillas with a drizzle of olive oil. • Bake quesadillas until golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• While the quesadillas are baking, finely chop tomato and cucumber. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Add tomato and cucumber and toss to combine.
• Divide Indian kumara and lentil dosa-dillas between plates. • Serve with cucumber salsa and Greek-style yoghurt. Enjoy!