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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 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 read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

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 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

peeled & chopped pumpkin

1 bag

baby spinach leaves

1 bunch

coriander

4

mini flour tortillas

(ContainsGluten)

½

long green chilli

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4030 kJ
Fat42 g
of which saturates29.2 g
Carbohydrate104 g
of which sugars21.6 g
Dietary Fibre0 g
Protein34.6 g
Cholesterol0 mg
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. Finely grate the ginger. Rinse the red lentils.

2

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion 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, tomato paste and the vegetable stock powder. Stir to combine.

3

Add the peeled & chopped pumpkin and red lentils to the saucepan, then season with salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 24-28 minutes. Stir through the baby spinach leaves until wilted, 1 minute. Season to taste. TIP: If the dhal is looking a little dry, just add another splash of water.

4

While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season with 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, then add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining coriander oil and tortillas (see ingredients).

6

Thinly slice the long green chilli (if using). Tear the coriander flatbreads in half. Divide the Indian pumpkin and coconut dhal between bowls. Sprinkle with the chilli. Top with the Greek-style yoghurt and serve with the coriander flatbreads.