Indian Eggplant, Lentil & Coconut Dhal
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Indian Eggplant, Lentil & Coconut Dhal

Indian Eggplant, Lentil & Coconut Dhal

with Bamboo Shoots & Garlic Tortilla Dippers

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 bamboo shoots, three other stellar standout ingredients. It’s an effortless win.

Tags:
Veggie
Climate Superstar
Over 30g protein
Allergens:
Gluten
Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

eggplant

1

Brown Onion

2 clove

garlic

½ tin

Bamboo Shoots

1 tin

red lentils

(May be present Gluten. )

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

6

Mini Flour Tortillas

(Contains Gluten; )

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

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3048 kJ
Fat32.4 g
of which saturates20.3 g
Carbohydrate102.3 g
of which sugars22 g
Protein31.8 g
Sodium1751 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 Non-Stick Pan
Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into small chunks. Finely chop onion and garlic. Drain and rinse bamboo shoots (see ingredients). Rinse red lentils. • Place eggplant 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
2

• In a large deep frying pan (or pot), 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, 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 roasted eggplant and bamboo shoots until warmed.

3
3

• When the dhal has 10 minutes cook time remaining, slice mini flour tortillas 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.

4
4

• Divide Indian eggplant and coconut dhal between bowls. • Dollop with Greek-style yoghurt. Serve with garlic tortilla dippers. Enjoy!