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

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 for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount




Brown Onion

½ tin

Bamboo Shoots

1 tin

red lentils

(May be present Gluten. )

2 clove


1 packet

chicken breast

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


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


1 tsp

brown sugar


Nutrition Values

Energy (kJ)3793 kJ
Fat37.6 g
of which saturates21.8 g
Carbohydrate103.1 g
of which sugars22.1 g
Protein64.9 g
Sodium1850 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.


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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!