topBanner
Indian Pumpkin & Coconut Dhal

Indian Pumpkin & Coconut Dhal

with Coriander Flatbreads

Read more

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

Tags:Veggie
Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

1 knob

ginger

1 packet

red lentils

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

1 tin

coconut cream

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

peeled & chopped pumpkin

1 bag

coriander

6

mini flour tortillas

(ContainsGluten)

½

long green chilli

1 sachet

mild North Indian spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3604 kJ
Fat40.7 g
of which saturates29.4 g
Carbohydrate86.3 g
of which sugars18.9 g
Protein31.5 g
Sodium1471 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Finely chop the brown onion. Finely grate the ginger. Rinse the red lentils. Roughly chop the baby spinach leaves.

2

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream, tomato paste and vegetable stock powder. Stir to combine.

3

Add the peeled & chopped pumpkin and lentils to the pan, then season with salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 24-28 minutes. Stir through the baby spinach until wilted, 1 minute. Season to taste.

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

4

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

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 a medium-high heat, then add the tortilla. Cook until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas and coriander oil.

6

Thinly slice the long green chilli (if using). Tear the coriander flatbreads in half. Divide the Indian pumpkin and coconut dhal between bowls. Top with the Greek-style yoghurt and chilli. Serve with the coriander flatbreads.