Curry Night: Sri Lankan Potato Dhal
with Garlic Tortilla Chips
Put that take-away flyer down because we've got something in store for you. Mild Sri Lankan spices work their magic with hearty lentils and creamy coconut milk in our new favourite dhal recipe. Oven-baked tortilla chips work a treat for scooping up the deliciousness.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1
Brown Onion
2
potato
1 packet
tomato paste
1 packet
ginger paste
1 box
Coconut Cream
1 sachet
vegetable stock powder
1 packet
red lentils
(May be present: Gluten)
1 bag
baby spinach leaves
4
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
coriander
1 pinch
chilli flakes
1
parsnip
3 clove
garlic
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Cut parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, thinly slice onion. Peel and cut potato into bite-sized chunks. Finely chop garlic. • Drain and rinse red lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add Sri Lankan spice blend, tomato paste, ginger paste and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. • Add the water, coconut cream and vegetable stock powder. Stir to combine.
• Add potatoes and lentils to the saucepan. Bring to the boil, then reduce heat to medium-low. • Cover with a lid and cook, stirring occasionally, until lentils and potatoes have softened and the dhal has thickened, 20-25 minutes. • Once thickened, stir through the salt, baby spinach leaves, roasted veggies and a pinch of pepper, until warmed through. Season to taste.
TIP: If the dhal is looking a little dry at any point, just add a splash of water.
• When the dhal has 10 minutes remaining, combine a generous drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas (see ingredients) into 3cm strips. Place tortilla strips in a single layer on the lined oven tray and drizzle or brush with the garlic oil. • Bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla don’t fit in a single layer.
• Roughly chop coriander. • Divide Sri Lankan potato dhal between bowls. • Garnish with coriander and a pinch of chilli flakes (if using). • Serve with garlic tortilla chips. Enjoy!
