North Indian Kūmara & 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.
We’ve replaced the celery in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Carrot
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
• Peel kūmara and cut into bite-sized.
• Thinly slice carrot into half-moons.
• Rinse red lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook sliced leek and carrot 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 kūmara 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 tbsp for 2 people / 4 tbsp 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 North Indian kūmara and coconut dhal between serving bowls.
• Tear over coriander and serve with garlic flatbreads. Enjoy!
