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Indian Pumpkin & Coconut Dhal

Indian Pumpkin & Coconut Dhal

with Coriander Flatbreads

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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

onion

1 packet

red lentils

(May be presentGluten)

1 bag

baby spinach leaves

1 packet

ginger paste

(May be presentGluten, Egg, Fish, Milk, Sesame, Tree Nuts, Soy)

1 box

coconut cream

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

peeled pumpkin pieces

1 bag

coriander

6

mini flour tortillas

(ContainsGluten)

½

fresh 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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3842 kJ
Fat41.4 g
of which saturates29.4 g
Carbohydrate100.2 g
of which sugars22.2 g
Protein32.6 g
Sodium1556 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. 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 paste 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 saucepan, 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. Sprinkle with the chilli. Top with the Greek-style yoghurt and serve with the coriander flatbreads.