Indian Eggplant, Lentil & Coconut Dhal

Name: Indian Eggplant, Lentil & Coconut Dhal with Bamboo Shoots & Garlic Tortilla Dippers
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 eggplant; 2 clove Brown Onion; 2 clove garlic; ½ tin Bamboo Shoots; 1 tin red lentils; 1 packet ginger paste; 1 packet tomato paste; 2 cup water; 1 packet coconut milk; 1 tsp brown sugar; 1 sachet vegetable stock powder; 6 Mini Flour Tortillas; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt

with Bamboo Shoots & Garlic Tortilla Dippers

4.5(231)

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Calories

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Protein

31.8g protein

Total

25 minutes

Difficulty

Easy

Veggie

Climate Superstar

Allergens:

Gluten(Wheat)
Milk
May contain traces of allergens
Gluten

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.

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

Ingredients

Serving amount

eggplant

2 clove

Brown Onion

2 clove

garlic

½ tin

Bamboo Shoots

1 tin

red lentils

(May be present: Gluten)

1 packet

ginger paste

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

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

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

Cooking Steps

PDF

• 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.

• 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.

• 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. • Place tortilla strips in a single layer on the lined oven tray and brush with the garlic oil. Bake until golden, 8-10 minutes.