Indian Eggplant, Chicken Lentil & Coconut Dhal

Name: Indian Eggplant, Chicken Lentil & Coconut Dhal with Garlic Tortilla Dippers & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Vegetable Stock Powder; 1 Red Onion; 6 Mini Flour Tortillas; 1 Eggplant; 1 packet Tomato Paste; 1 sachet Mumbai Spice Blend; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 packet Red Lentils; 1 packet Coconut Milk; 1 Natural Yoghurt; 320 g Chicken Breast; 1 drizzle olive oil; 2 cup water; 1 tsp brown sugar

with Garlic Tortilla Dippers & Yoghurt

Recipe Development TeamUpdated on October 09, 2026

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Calories

:

650 kcal

Protein

:

59.5g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Wheat
Gluten
May contain traces of allergens

Eggplant is undoubtedly one of the best veggies out there. Raise it to number one when you roast it and toss it through an Indian-inspired dhal with ginger, lentils and carrot - three other stellar standout ingredients. It’s an effortless win.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

1

Red Onion

6

Mini Flour Tortillas

(Contains: Wheat, Gluten)

1

Eggplant

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Ginger Paste

1

Carrot

2

Garlic

1 packet

Red Lentils

(May be present: Wheat, Gluten)

1 packet

Coconut Milk

1

Natural Yoghurt

(Contains: Milk May be present: Wheat, Gluten)

320 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

2 cup

water

1 tsp

brown sugar

Nutrition

Calories650 kcal

Energy (kJ)2720 kJ

Fat28.8 g

of which saturates18.9 g

Carbohydrate65.1 g

of which sugars21.2 g

Dietary Fibre11 g

Protein59.5 g

Sodium1610 mg

Calcium89.9 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

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant and carrot into small chunks. Finely chop onion and garlic. • Cut chicken breast into 2cm chunks. Rinse red lentils. • Place eggplant and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Returm frying pan to medium-high heat, cook onion until softened, 4-5 minutes. • Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, the brown sugar and vegetable stock powder and stir to combine. • Add lentils, bring to the boil, then reduce heat to a simmer. Cover with a lid (or foil) and cook, stirring occasionally, until lentils are soft, 24-28 minutes. • Stir through cooked chicken and roasted veggies until warmed.

3

• When the dhal has 10 minutes cook time remaining, slice mini flour tortillas (see ingredients) into 3cm-thick strips. • In a small bowl, combine garlic and a good drizzle of olive oil. Season and set aside. • Place tortilla strips in a single layer on the lined oven tray and brush with the garlic oil. Toast until golden, 8-10 minutes.