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Chicken & Roast Veggie Dhal

Chicken & Roast Veggie Dhal

with Garlic Tortilla Chips & Yoghurt

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No wonder dhal is the darling of Indian home cooking – it's nutritious, versatile, easy to make and brimming with flavour. Here, we're adding tender pieces of chicken, sweet roasted kumara and carrot, and crunchy garlic flatbread chips.

Allergens:GlutenMilk

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 Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

parsnip

1 knob

ginger

1 clove

garlic

1 packet

red lentils

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

1 packet

chicken breast

¾ sachet

mild North Indian spice blend

1 packet

tomato paste

1 tin

coconut milk

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

3

mini flour tortillas

(ContainsGluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3434 kJ
Fat29.1 g
of which saturates21 g
Carbohydrate74.9 g
of which sugars23 g
Dietary Fibre0 g
Protein63.2 g
Cholesterol0 mg
Sodium1995 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and parsnip (unpeeled) into 1cm chunks. Place the carrot and parsnip 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, 20-25 minutes. While the veggies are roasting, finely grate the ginger. Finely grate the garlic. Rinse the red lentils. Cut the chicken breast into 2cm chunks.

2

In a large saucepan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 3-4 minutes. Season with salt and pepper, transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the ginger, mild North Indian spice blend (see ingredients) and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water, coconut milk and chicken-style stock powder. Stir to combine.

3

Add the red lentils to the saucepan. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 10 minutes. Remove the lid and cook until thickened, 12-15 minutes. When the dhal has thickened, stir through baby spinach leaves, chicken (plus any resting juices) and roasted veggies. Season with salt and pepper, then stir until warmed through. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

4

While the dhal is simmering, combine a drizzle of olive oil and the garlic in a small bowl. Season with salt and pepper.

5

When the dhal has 10 minutes cook time remaining, slice the mini flour tortillas (see ingredients) into 3cm strips. Place the tortilla strips in a single layer on a second oven tray lined with baking paper, then drizzle or brush with the garlic oil. Bake until golden, 6-8 minutes. TIP: Use two oven trays if your tortilla don't fit in a single layer.

6

Divide the chicken and veggie dhal between bowls. Top with the Greek-style yoghurt. Serve with the garlic tortilla chips.