Indian Pumpkin Coconut Dhal
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Indian Pumpkin Coconut Dhal

Indian Pumpkin 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.

Tags:
Veggie
Allergens:
Gluten
Soy

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 Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

2 cup

water

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Nutrition Values

Energy (kJ)2888 kJ
Calories690 kcal
Fat28.5 g
of which saturates16.3 g
Carbohydrate104.5 g
of which sugars19.7 g
Dietary Fibre13.3 g
Protein29 g
Sodium3624 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

Large Pan
Lid
Medium Pan

Instructions

1
1

• Finely chop onion (see ingredients) and celery. • Rinse red lentils.

2
2

• 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.

3
3

• 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

4
4

• Meanwhile, finely chop garlic. • In a small bowl, combine garlic and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season.

5
5

• 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.

6
6

• Divide Indian pumpkin coconut dhal between serving bowls. • Tear over coriander leaves and serve with garlic flatbreads. Enjoy!