Indian Pumpkin Coconut Dhal

Name: Indian Pumpkin Coconut Dhal with Garlic Flatbreads & Coriander
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 sachet Coriander; 2 Flatbread; 1 Celery; 1 packet Tomato Paste; 1 sachet Mumbai Spice Blend; 1 packet Ginger Paste; 1 sachet Mild North Indian Spice Blend; 2 Garlic; 1 packet Red Lentils; 1 packet Coconut Milk

with Garlic Flatbreads & Coriander

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

Tags:

Plant Based

•Chef's Choice

Allergens:

Wheat

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 sachet

Coriander

Flatbread

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

Celery

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Ginger Paste

1 sachet

Mild North Indian Spice Blend

Garlic

1 packet

Red Lentils

(May be present: Wheat, Gluten. )

1 packet

Coconut Milk

Nutrition Values

Calories600 kcal

Energy (kJ)2510 kJ

Fat22.6 g

of which saturates15.5 g

Carbohydrate93.2 g

of which sugars19.2 g

Dietary Fibre11.5 g

Protein27.9 g

Sodium2210 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

•Lid

•Large Pan

Cooking Steps

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

• 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.

• 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.

• 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 with salt and pepper.

• 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.