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Indian Pumpkin & Coconut Dhal
with Coriander Flatbreads
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.
Always refer to the product label for the most accurate ingredient and allergen information.
1 unit
brown onion
1 unit
tomato
1 knob
ginger
1 packet
red lentils
(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)1 sachet
mild North Indian spice blend
1 packet
coconut cream
1 sachet
vegetable stock
1 packet
peeled & chopped pumpkin
1 bag
baby spinach leaves
1 bunch
coriander
4 unit
mini flour tortillas
(ContainsGlutenMay be presentSesame, Soy)½ unit
long green chilli
1 packet
yoghurt
(ContainsMilkMay be presentCrustacea)Not included in your delivery
olive oil
2 cup
water
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Finely chop the brown onion. Roughly chop the tomato. Finely grate the ginger. Rinse the red lentils.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and vegetable stock. Stir to combine.
Add the peeled & chopped pumpkin, tomato, red lentils and a pinch of salt and pepper to the saucepan. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 24-28 minutes. Stir through the baby spinach leaves until wilted, 1 minute. Season to taste with salt and pepper.
TIP: If the dhal is looking a little dry at any point, just add a splash of water.
While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander, olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of salt and pepper.
When the dhal has 10 minutes cook time remaining, brush some coriander oil over both sides of a mini flour tortilla. Heat a medium frying pan over a medium-high heat and add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas (see ingredients list) and coriander oil. Thinly slice the long green chilli (see ingredients list), if using.
Tear the coriander flatbreads in half. Divide the Indian pumpkin and coconut dhal between bowls. Sprinkle with the chilli (if using). Serve with the coriander flatbreads and yoghurt.