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Indian Coconut Chicken, Lentil & Veggie Dhal
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Indian Coconut Chicken, Lentil & Veggie Dhal

Indian Coconut Chicken, Lentil & Veggie Dhal

with Herby Flatbreads

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

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

red lentils

(May be present Gluten. )

1 packet

tomato paste

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

chicken breast

(May be present Gluten, Soy. )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Tree Nuts, Soy. )

1 packet

coconut milk

½

Onion

½ bag

coriander

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

carrot

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

2 cup

water

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Nutrition Values

Energy (kJ)3726 kJ
Fat37.2 g
of which saturates21.8 g
Carbohydrate102.7 g
of which sugars20.2 g
Protein64.2 g
Sodium1911 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

Medium Saucepan
Lid
Medium Non-Stick Pan

Instructions

1
1

• Finely chop onion (see ingredients). Rinse red lentils. Cut carrot into bite-sized chunks. • Cut chicken breast into 2cm chunks.

2
2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook the chicken, tossing, until browned and cooked through, 4-5 minutes. Transfer to a plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 4-5 minutes. • Add ginger paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, tomato paste and vegetable stock powder and stir to combine.

3
3

• Add carrot and lentils to the saucepan, then season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. • Stir through the chicken plus any resting juices. Add baby spinach leaves and stir until wilted, 1 minute.

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

4
4

• While the dhal is simmering, finely chop coriander(see ingredients). • In a small bowl, combine coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.

5
5

• When the dhal has 10 minutes cook time remaining, brush some coriander 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, 1-2 minutes each side. • Transfer to a paper-towel lined plate and repeat with the remaining tortillas and coriander oil.

6
6

• Tear herby flatbreads in half. • Divide Indian coconut lentil and chicken dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby flatbreads. Enjoy!