Creamy Coconut & Red Lentil Dhal
with Chilli Flatbreads & Yoghurt
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 create and make this meal extraordinary!
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 knob
ginger
2 clove
garlic
1 packet
red lentils
(May be present Gluten. )
1 sachet
Brown Mustard Seeds
1 packet
Bengal Curry Paste
1 packet
tomato paste
1 sachet
turmeric
1 tin
coconut milk
1
courgette
1
tomato
1 pinch
chilli flakes
4
Mini Flour Tortillas
(Contains Gluten; )
1 bag
baby spinach leaves
1 bunch
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 cup
water
½ tsp
salt
Nutrition Values
Utensils
Instructions
Finely chop the brown onion. Finely grate the ginger and garlic. Rinse the red lentils.
In a large saucepan, heat the butter and 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, tomato paste and turmeric and cook, stirring, until fragrant, 2 minutes.
Add the water, the salt, red lentils and coconut milk to the pan. Stir to combine well. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. While the lentils are cooking, grate the courgette. Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the courgette and tomato. Cook, uncovered, until the veggies have softened. TIP: Add a splash of water if the dhal looks dry.
While the dhal is cooking, heat olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) to the oil and cook until fragrant, 1 minute. Transfer the chilli oil to 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 frying 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).
When the dhal has finished cooking, stir through the baby spinach leaves until just wilted, then season to taste. Roughly chop the coriander.
Divide the creamy coconut dhal between bowls. Top with the yoghurt and sprinkle with coriander. Serve with the chilli flatbreads.
