Sri Lankan Potato & Cauliflower Dhal
with Garlic Tortilla Chips
Be sure your cutlery is at the ready because this dhal is going to disappear in seconds. It has everything, roasted cauliflower, carrot and a creamy taste. Dip the garlic tortilla chips in for a bit of fun and flavour.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
cauliflower
1
carrot
1
Brown Onion
2
potato
1 packet
tomato paste
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 sachet
vegetable stock powder
1 packet
red lentils
(May be present Gluten. )
1 bag
salad leaves
4
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
herbs
1 pinch
chilli flakes
3 clove
garlic
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. Place cauliflower, carrot, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to coat, then bake until tender, 20-25 minutes.
Meanwhile, thinly slice onion. Peel and cut the potato into bite-sized chunks. Finely chop garlic.
In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. Add Sri Lankan spice blend, tomato paste, ginger paste and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and vegetable stock powder. Stir to combine.
Drain and rinse red lentils. Add potatoes and lentils to the saucepan. Bring to the boil, then reduce heat to low-medium. Cover with a lid and cook until lentils and potatoes are softened and the dhal has thickened, stirring occasionally, 20-25 minutes. Once thickened, stir through the salt, salad leaves, roasted veggies and a pinch of pepper, until warmed through. Season to taste.
TIP: If the dhal is looking a little dry at any point, just add a splash of water.
When the dhal has 10 minutes remaining, combine a generous drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. Slice mini flour tortillas (see ingredients) into 3cm strips. Place tortilla strips in a single layer on the lined oven tray and drizzle or brush with the garlic oil. Bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla don’t fit in a single layer.
Roughly chop roasted almonds and herbs. Divide potato and cauliflower dhal between bowls. Garnish with herbs, almonds and chilli flakes (if using). Serve with garlic tortilla chips.