Indian Coconut & Lentil Nachos
with Pickled Onion, Cucumber Salsa & Mint Yoghurt
Get a load of this for a veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a devilishly tasty coconut lentil mix, cucumber salsa, pickled onion and mint yoghurt.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with radish, which may be a little different to what’s pictured. Don’t worry, your 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
Ingredients
1
onion
1
radish
1
cucumber
1 bag
coriander
1 bag
mint
6
Mini Flour Tortillas
(Contains Gluten; )
1 tin
lentils
1
carrot
1 packet
tomato paste
1 box
coconut milk
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Cut the red onion in half. Thinly slice 1/2 the onion and finely chop the remaining onion (this will be used in step 5!). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.
Finely chop the radish, cucumber and coriander. In a medium bowl, combine the radish, cucumber and coriander. Set aside. Pick and thinly slice the mint leaves. Finely chop the garlic. Cut the mini flour tortillas into wedges. Drain and rinse the lentils. Grate the carrot.
In a second small bowl, combine the mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper. Set aside.
Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil, season and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Keep an eye on them. You want them crisp, but not burnt!
While the tortillas are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the carrot and remaining onion until softened, 3-4 minutes. Add the lentils and cook until heated through, 2 minutes. Add the garlic and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. Stir through the tomato paste and coconut milk, then season generously. Simmer until the sauce has thickened, 2-3 minutes.
TIP: Add a splash of water if the mixture seems dry.
Drain the pickled onion. Divide the tortilla chips between plates. Top with the coconut lentil mixture, cucumber salsa and pickled onion. Serve with the mint yoghurt.
TIP: Serve the tortilla chips on the side if you prefer!
