Indian Eggplant, Chicken & 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, chicken and bamboo shoots, three other stellar standout ingredients. It’s an effortless win.
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
Ingredients
1
eggplant
1
Brown Onion
½ tin
Bamboo Shoots
1 tin
red lentils
(May be present Gluten. )
2 clove
garlic
1 packet
chicken breast
1 packet
ginger paste
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
coconut milk
1 sachet
vegetable stock powder
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
Utensils
Instructions
• 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. Cut the chicken breast into 2cm chunks. • 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 high heat. When oil is hot, cook chicken before onion, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. 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, chicken and bamboo shoots until warmed.
• 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.
• Divide Indian eggplant, chicken and lentil coconut dhal between bowls. • Dollop with Greek-style yoghurt. Serve with garlic tortilla dippers. Enjoy!
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