Indian Pumpkin & Chicken Coconut Dhal
with Garlic Flatbreads & Coriander
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.
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
½
Onion
1 stalk
celery
1 packet
red lentils
(May be present Gluten. )
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
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
peeled pumpkin pieces
2 clove
garlic
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
coriander
1 packet
chicken thigh
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Instructions
• Finely chop onion (see ingredients) and celery. Rinse half the red lentils. • Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and celery until softened, 4-5 minutes. • Add ginger paste, tomato paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder. Stir to combine.
• Add peeled pumpkin pieces and lentils to the pan. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until lentils are soft, 20-22 minutes.
TIP: If the dhal is looking a little dry, just add a splash of water.
• Meanwhile, finely chop garlic. • In a small bowl, combine garlic and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl to rest.
• When the dhal has 5 minutes remaining, brush some garlic oil over both sides of flatbreads. • Heat a medium frying pan over medium-high heat. Toast flatbreads until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.
• Stir cooked chicken through dhal. • Divide Indian pumpkin, chicken and veggie dhal between bowls. • Tear over coriander. Serve with garlic flatbreads. Enjoy!