Indian Pumpkin & Chicken Coconut Dhal
with Herby Flatbreads
Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut flavours balances the spices to create a meal that's both delectable and nourishing.
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
1
red lentils
(May be present Gluten. )
1 packet
peeled pumpkin pieces
1
coriander
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
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 tin
coconut milk
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
2 cup
water
Nutrition Values
Utensils
Instructions
• Finely chop onion. Drain and rinse red lentils. • Cut the chicken breast into 2cm chunks.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing, until browned and cooked through, 3-4 minutes. Transfer the chicken to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 4-5 minutes. • Add ginger paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, tomato paste and vegetable stock powder. Stir to combine.
• Add peeled pumpkin pieces and lentils to the saucepan, then season with salt and pepper. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. • When the dhal has thickened, stir through the chicken (plus any resting juices).
TIP: If the dhal is looking a little dry, just add a splash of water.
• While the dhal is simmering, finely chop coriander. • In a small bowl, combine coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.
• When the dhal has 10 minutes cook time remaining, brush some herb oil over both sides of a mini flour tortilla. • Heat a medium frying pan over medium-high heat, then add a tortilla. Cook until golden, 1-2 minutes each side. • Transfer to a paper-towel lined plate and repeat with the remaining tortillas and herb oil.
• Tear herby flatbreads in half. Stir through baby spinach leaves until wilted, 1 minute. • Divide Indian pumpkin and chicken coconut dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby flatbreads. Enjoy!