Indian Pumpkin & Veggie Dhal

Name: Indian Pumpkin & Veggie Dhal with Garlic Flatbreads & Coriander
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 Brown Onion; 1 packet red lentils; 1 packet ginger paste; 1 packet tomato paste; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 2 cup water; 1 packet coconut milk; 1 sachet vegetable stock powder; 1 bag peeled pumpkin pieces; 2 clove garlic; 2 flatbreads; 1 bag coriander; 1 carrot

with Garlic Flatbreads & Coriander

Get up to $175 off

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.

Unfortunately, this week's celery was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Plant Based

Allergens:

Gluten

•Soy

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

1 packet

red lentils

(May be present: Gluten. )

1 packet

ginger paste

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 bag

peeled pumpkin pieces

2 clove

garlic

flatbreads

(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )

1 bag

coriander

carrot

Not included in your delivery

olive oil

2 cup

water

Nutrition Values

Energy (kJ)2860 kJ

Fat28.3 g

of which saturates15.7 g

Carbohydrate101.6 g

of which sugars19.3 g

Protein28.9 g

Sodium2138 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

•Saucepan

•Lid

•Medium Non-Stick Pan

Cooking Steps

• Finely chop onion and carrot. Rinse red lentils.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot 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 the 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.

• 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.