Indian Coconut & Lentil Nachos

Name: Indian Coconut & Lentil Nachos with Pickled Onion, Cucumber Salsa & Mint Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 onion; ¼ cup white wine vinegar; 1 tomato; 2 clove garlic; 6 Mini Flour Tortillas; 1 tin lentils; 1 carrot; 1 packet tomato paste; 1 packet coconut milk; 1 cucumber; 1 bag mint; 1 bag coriander; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend

with Pickled Onion, Cucumber Salsa & Mint Yoghurt

Get up to $175 off

Get a load of this 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.

The recent weather conditions across New Zealand have 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!

Tags:

Calorie Smart

•Climate Superstar

•Veggie

Allergens:

Gluten(Wheat)

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

onion

tomato

2 clove

garlic

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 tin

lentils

carrot

1 packet

tomato paste

1 packet

coconut milk

cucumber

1 bag

mint

1 bag

coriander

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

Energy (kJ)2259 kJ

Fat25.1 g

of which saturates19.6 g

Carbohydrate81.6 g

of which sugars18 g

Protein22.2 g

Sodium1069 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

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Cut 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 tomato, cucumber and coriander. • In a medium bowl, combine tomato, cucumber and coriander. Set aside. • Pick and thinly slice mint leaves. Finely chop garlic. Cut mini flour tortillas into wedges. Drain and rinse lentils. Grate the carrot.

• In a second small bowl, combine 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 medium-high heat with a drizzle of olive oil. • When oil is hot, cook carrot and remaining onion until softened, 3-4 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Stir through tomato paste and coconut milk, then season generously. Simmer until sauce has thickened, 2-3 minutes.

TIP: Add a splash of water if the mixture seems dry

• Drain pickled onion. • Divide tortilla chips between bowls. Top with coconut-lentil mixture, cucumber salsa and pickled onion. • Serve with mint yoghurt. Enjoy!

TIP: Serve the tortilla chips on the side if you prefer!