Indian Pumpkin & Coconut Dhal

Name: Indian Pumpkin & Coconut Dhal with Herby Flatbreads
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 Brown Onion; 1 packet red lentils; 1 bag baby spinach leaves; 2 cup water; 1 packet coconut milk; 1 packet tomato paste; 1 sachet vegetable stock powder; 1 packet peeled pumpkin pieces; 1 bag coriander; 6 Mini Flour Tortillas; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt; 1 packet ginger paste

with Herby Flatbreads

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 cream balances the spices to create a meal that's both delectable and nourishing.

Tags:

Climate Superstar

•Veggie

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

1 packet

red lentils

(May be present: Gluten. )

1 bag

baby spinach leaves

1 packet

coconut milk

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

peeled pumpkin pieces

1 bag

coriander

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

ginger paste

Not included in your delivery

olive oil

2 cup

water

Nutrition Values

Energy (kJ)3049 kJ

Fat32.2 g

of which saturates20.3 g

Carbohydrate102.8 g

of which sugars22 g

Protein32.3 g

Sodium1768 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 Pan

•Lid

•Medium Non-Stick Pan

Cooking Steps

• Finely chop onion. Drain and rinse red lentils.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. 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. Stir to combine.

• Add peeled pumpkin pieces and lentils to the saucepan, then season with salt and pepper. 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

• 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.

• When the dhal has 10 minutes cook time remaining, brush some herb oil over both sides of a mini flourtortilla. • 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 herb oil.

• Tear herby flatbreads in half. To the dhal, add baby spinach leaves, stirring until wilted, 1 minute. • Divide Indian pumpkin and coconut dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby flatbreads. Enjoy!