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Cauliflower & Lentil Aloo Gobi

Cauliflower & Lentil Aloo Gobi

with Chilli Flatbreads

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When you've got potato and cauliflower... make aloo gobi! This classic Indian curry uses spices to take the two veggies to next-level tastiness, and we've added lentils to make it extra-hearty too. With chilli flatbreads to mop up the sauce, this is a bowl of goodness you'll crave time and again.

Allergens:MilkGluten

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 unit

potatoes

1 unit

carrot

1 unit

brown onion

2 clove

garlic

½ unit

lemon

1 bunch

coriander

1 packet

red lentils

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 sachet

mild North Indian spice blend

1 pinch

chilli flakes

1 tin

coconut milk

1 sachet

vegetable stock powder

3 unit

mini flour tortillas

(ContainsGluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3200 kJ
Fat27.5 g
of which saturates15.9 g
Carbohydrate87.8 g
of which sugars19.1 g
Dietary Fibre0 g
Protein31 g
Cholesterol0 mg
Sodium785 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the potato (unpeeled) into 2cm chunks. Thickly slice the carrot (unpeeled) into half-moons. Place the cauliflower, potato and carrot on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges. Roughly chop the coriander. Rinse the red lentils.

3

In a medium saucepan, heat the butter (if using) and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and mild North Indian spice blend and cook until fragrant, 1 minute. Add the red lentils, coconut milk, water and crumbled vegetable stock. Bring to a simmer, then cover with a lid and reduce the heat to low. Simmer until the lentils are soft, 15-20 minutes. TIP: Remove the lid while simmering for a thicker consistency.

4

While the lentils are simmering, heat olive oil (2 tbs for 2 people / 4 tbs for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) and cook for 1 minute. Pour into a small bowl. Brush some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat and cook the tortilla until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas (see ingredients list).

5

When the lentils are soft, stir through the roasted veggies, a good squeeze of lemon juice and season to taste with salt and pepper.

6

Divide the cauliflower and lentil aloo gobi between bowls. Sprinkle with coriander and serve with the remaining lemon wedges and the chilli flatbreads.