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Indian Coconut Lentil, Chicken & Veggie Dhal
Indian Coconut Lentil, Chicken & Veggie Dhal

Indian Coconut Lentil, Chicken & Veggie Dhal

with Herby Flatbreads & Yoghurt

Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut milk balances the spices to create a meal that's both delectable and nourishing.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Allergens:
Milk
Wheat
Gluten

The quantities provided above are averages only.

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

Total35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

1

Red Onion

1 sachet

Coriander

320 g

Chicken Breast

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

6

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

baby leaves

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Ginger Paste

1

Carrot

1 packet

Red Lentils

(May be present: Wheat, Gluten. )

1 packet

Coconut Milk

Not included in your delivery

2 cup

water

1 drizzle

olive oil

Nutrition Values

Calories808 kcal
Energy (kJ)3380 kJ
Fat28.7 g
of which saturates20.5 g
Carbohydrate95.6 g
of which sugars19 g
Dietary Fibre16.1 g
Protein65.8 g
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Non-Stick Pan
Lid
Medium Saucepan

Cooking Steps

Get prepped
1

• Finely chop onion (see ingredients). Rinse red lentils. Cut carrot into bite-sized chunks. • Cut chicken breast into 2cm chunks.

Start the dhal
2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing, until browned and cooked through, 4-5 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 4-5 minutes. • Add ginger paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, tomato paste and vegetable stock powder and stir to combine.

Simmer the dhal
3

• Add carrot and lentils to the saucepan, then season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. • Stir through the chicken (plus any resting juices) and baby spinach leave until spinach is wilted, 1 minute.

TIP: If the dhal is looking a little dry, just add a splash of water.

Make the herb oil
4

• While the dhal is simmering, finely chop coriander(see ingredients). • In a small bowl, combine coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.

Make the flatbreads
5

• When the dhal has 10 minutes cook time remaining, brush some coriander oil over both sides of a mini flour tortilla. • Heat a medium frying pan over medium-high heat, then add a tortilla. Cook until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate. Repeat with the remaining tortillas and coriander oil.

Serve up
6

• Tear herby flatbreads in half. • Divide Indian coconut lentil, chicken and veggie dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby flatbreads. Enjoy!