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Creamy Coconut & Red Lentil Dhal

Creamy Coconut & Red Lentil Dhal

with Chilli Flatbreads & Yoghurt

Vegetarian
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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 create and make this meal extraordinary!

Tags:Veggie
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

brown onion

1 knob

ginger

2 clove

garlic

1 packet

red lentils

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

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

(ContainsGluten)

1 bag

baby spinach leaves

1 bunch

coriander

1 packet

Greek-style yoghurt

(ContainsMilk)

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)3480 kJ
Fat35.3 g
of which saturates17.9 g
Carbohydrate86.9 g
of which sugars16.6 g
Dietary Fibre0 g
Protein31.7 g
Cholesterol0 mg
Sodium1720 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. Rinse the red lentils.

2

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.

3

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.

4

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).

5

When the dhal has finished cooking, stir through the baby spinach leaves until just wilted, then season to taste. Roughly chop the coriander.

6

Divide the creamy coconut dhal between bowls. Top with the yoghurt and sprinkle with coriander. Serve with the chilli flatbreads.