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Creamy Coconut Dhal & Chilli Flatbreads

Creamy Coconut Dhal & Chilli Flatbreads

with Yoghurt

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Dhal is always wholesome and delicious, but this version raises the bar with a creamy coconut base, mild spices and multiple veggies to keep things interesting. Plus, you'll quickly become addicted to the spicy flatbreads for dipping – they're easy to prepare and make this meal extra special!

Allergens:MilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

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

1 unit

brown onion

1 knob

ginger

2 clove

garlic

1 packet

red lentils

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

½ sachet

Bengal curry paste

1 tin

tomato paste

1 sachet

turmeric

1 tin

coconut milk

1 unit

carrot

1 unit

tomato

1 pinch

chilli flakes

4 unit

mini flour tortillas

(ContainsGluten)

1 bag

baby spinach leaves

1 bunch

coriander

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

brown mustard seeds

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

2 cup

water

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3560 kJ
Fat35.3 g
of which saturates17.9 g
Carbohydrate90 g
of which sugars18.8 g
Dietary Fibre0 g
Protein32.5 g
Cholesterol0 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely grate the ginger and garlic (or use a garlic press). Rinse the red lentils.

2

In a large saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Add a drizzle more olive oil, then add the brown mustard seeds, Bengal curry paste (see ingredients list), tomato paste and turmeric. Cook, stirring, until fragrant, 2 minutes.

3

Add the water, the salt, red lentils and coconut milk to the pan. Stir well to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. While the dhal is simmering, grate the carrot (unpeeled). Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the carrot and tomato. Cook until the veggies have softened.

TIP: Add a splash of water if the dhal looks dry.

4

Heat olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) in a medium frying pan over a mediumhigh heat. Add a pinch of chilli flakes (if using) to the oil and cook until fragrant, 1 minute. Pour the chilli oil into a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat, then add the tortilla. Cook 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 dhal has finished cooking, stir through the baby spinach leaves until just wilted and season to taste with salt and pepper. Roughly chop the coriander.

6

Divide the creamy coconut dhal between bowls. Top with a dollop of yoghurt and garnish with coriander. Serve with the chilli flatbreads.