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

Indian Lentil, Chicken & Veggie Coconut 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(Wheat)
•Milk

The quantities provided above are averages only.

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
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

½

Onion

1 packet

red lentils

(May be present Gluten. )

1

carrot

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 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

coconut milk

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

baby leaves

1 packet

coriander

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Diced Chicken

Not included in your delivery

olive oil

2 cup

water

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Nutrition Values

Energy (kJ)3517 kJ
Calories840 kcal
Fat32.2 g
of which saturates20.4 g
Carbohydrate98.3 g
of which sugars19.6 g
Dietary Fibre18 g
Protein63.5 g
Sodium2028 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
•Large Non-Stick Pan

Cooking Steps

1
1

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

TIP: Chicken is cooked through when it's no longer pink inside.

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 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. • In a small bowl, combine coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season to taste.

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!