North 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1
Kumara
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 sachet
Coriander
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1
Celery
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Ginger Paste
2
Garlic
1 packet
Red Lentils
(May be present: Wheat, Gluten)
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
2 cup
water
Nutrition Values
Utensils
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.
• Divide Indian pumpkin coconut dhal between serving bowls. • Tear over coriander leaves and serve with garlic flatbreads. Enjoy!
