Indian Eggplant, Lentil & Coconut Dhal

Name: Indian Eggplant, Lentil & Coconut Dhal with Garlic Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 eggplant; 1 onion; 1 packet red lentils; 1 packet ginger paste; 1 packet tomato paste; 2 cup water; 1 box coconut milk; 1 bag Silverbeet; 6 Mini Flour Tortillas; 2 clove garlic; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt

with Garlic Flatbreads

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

Tags:

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

eggplant

onion

1 packet

red lentils

(May be present: Gluten. )

1 packet

ginger paste

1 packet

tomato paste

1 box

coconut milk

1 bag

Silverbeet

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

2 clove

garlic

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

2 cup

water

Nutrition Values

Energy (kJ)3319 kJ

Fat33.9 g

of which saturates22.7 g

Carbohydrate85.3 g

of which sugars19 g

Protein30.8 g

Sodium1417 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

•Medium Pan

•Lid

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into small chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop brown onion. Roughly chop silverbeet. Rinse red lentils. Finely chop garlic. • In a small bowl, combine garlic and a good drizzle of olive oil, then season.

• In a medium saucepan, heat a drizzle of olive oil over 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 and coconut milk. Stir to combine.

• Add lentils to the saucepan, then season with salt and pepper. Bring to boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 24-28 minutes. • Stir through roasted eggplant and silverbeet until wilted, 1 minute. Season to taste. • When the dhal has 10 minutes cook time remaining, brush some garlic 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 minute each side. Transfer to a plate lined with paper towel. Repeat with the remaining tortillas (see ingredients) and garlic oil.

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

• Tear garlic flatbreads in half. • Divide Indian eggplant and coconut dhal between bowls. • Top with Greek-style yoghurt. Serve with garlic flatbreads.