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Indian Pumpkin & Coconut Dhal

Indian Pumpkin & Coconut Dhal

with Coriander Flatbreads

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

Tags:Veggie
Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Fat42 g
of which saturates29.2 g
Carbohydrate108 g
of which sugars23.8 g
Protein35.4 g
Sodium1150 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Roughly chop the tomato. Finely grate the ginger. Rinse the red lentils.

2

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.

3

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.

4

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.

5

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.

6

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.