Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut cream balances the spices to create a meal that's both delectable and nourishing.
Unfortunately, this week's tomato was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
red lentils(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
water (for the rice)
water (for the curry)
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the carrot (unpeeled). Trim the broccolini and cut into 2cm pieces. Roughly chop the Asian greens. Finely grate the garlic (or use a garlic press) and ginger. Rinse the red lentils.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute. Add the tandoori paste and tomato paste and cook, stirring, until fragrant, 1 minute. Add the red lentils, coconut milk, water (for the dhal), brown sugar and the salt and stir to combine. Cover with a lid, reduce the heat to medium and simmer, stirring occasionally, until the lentils have softened, 15-20 minutes.
Add the carrot and broccolini to the saucepan with the dhal and simmer, uncovered, until tender, 5-6 minutes. Add the Asian greens and stir until wilted, 2 minutes. Season to taste with salt and pepper.
Divide the basmati rice between bowls and top with the creamy red lentil, veggie and coconut dhal. Top with a dollop of Greek yoghurt. Garnish with the toasted almonds and a pinch of chilli flakes (if using).