Indian Pumpkin & Coconut Dhal
with Coriander Flatbreads
Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut cream balances the spices to create a meal that's both delectable and nourishing.
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
onion
1 packet
red lentils
(May be present Gluten. )
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 box
Coconut Cream
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
peeled pumpkin pieces
1 bag
coriander
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½
Fresh Chilli
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion. Rinse the red lentils. Roughly chop the baby spinach leaves.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the ginger paste and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream, tomato paste and vegetable stock powder. Stir to combine.
Add the peeled & chopped pumpkin and lentils to the saucepan, then season with salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 24-28 minutes. Stir through the baby spinach until wilted, 1 minute. Season to taste.
TIP: If the dhal is looking a little dry, just add a splash of water.
While the dhal is simmering, finely chop the coriander. In a small bowl, combine the 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 coriander oil over both sides of a mini flour tortilla. Heat a medium frying pan over a medium-high heat, then add the tortilla. Cook until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas and coriander oil.
Thinly slice the long green chilli (if using). Tear the coriander flatbreads in half. Divide the Indian pumpkin and coconut dhal between bowls. Sprinkle with the chilli. Top with the Greek-style yoghurt and serve with the coriander flatbreads.