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.
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's red chilli was in short supply, so we've replaced it with green chilli. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
1 unit
brown onion
1 knob
ginger
1 packet
peeled & chopped pumpkin
1 sachet
mild North Indian spice blend
½ tin
coconut cream
1 tin
tomato paste
1 sachet
vegetable stock
1 packet
red lentils
(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)1 bag
baby spinach leaves
1 bunch
coriander
4 unit
mini flour tortillas
(ContainsGlutenMay be presentSesame, Soy)1 packet
Greek yoghurt
(ContainsMilk)½ unit
long green chilli
Not included in your delivery
olive oil
1.75 cup
water
Finely chop the brown onion. 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 soft, 4-5 minutes. Add the ginger and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream (see ingredients list), tomato paste and the vegetable stock. Stir to combine.
Add the peeled & chopped pumpkin, 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, 20-22 minutes. Stir through the baby spinach leaves until wilted. 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 1/2 tbs for 2 people / 1/3 cup 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). Thinly slice the long green chilli (see ingredients list), if using.
Divide the Indian pumpkin and coconut dhal between bowls. Top with the Greek yoghurt and sprinkle with the chilli (if using). Tear the coriander flatbreads in half and serve on the side.