Mild Sambal Potato & Cauliflower Dhal

• Meanwhile, peel and cut potato into 
bite-sized chunks. 
• Finely chop garlic.
• Rinse red lentils. 

• In a large saucepan, heat a drizzle of olive oil
over medium-high heat. Cook mild sambal 
seasoning, tomato paste, ginger paste and half 
the garlic, stirring until fragrant, 1 minute.
• Add the water, coconut milk and vegetable 
stock powder. Stir to combine. 

• Add potato and lentils to the saucepan. Bring to 
a simmer, then cover with a lid and cook, stirring 
occasionally, until thickened and lentils and 
potatoes are soft, 20-22 minutes.
• Stir through the salt, baby leaves, roasted 
veggies and a pinch of pepper until warmed 
through. Season with salt and pepper to taste.
TIP: If the dhal is looking a little dry at any point, 
just add a splash of water.

• When the dhal has 10 minutes remaining, 
combine a generous drizzle of olive oil, the 
remaining garlic and a pinch of salt and pepper
in a small bowl.
• Slice mini flourtortillas into 3cm-thick strips. 
Place tortilla strips in a single layer on a second 
lined oven tray and drizzle or brush with the 
garlic oil. Bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla strips don’t fit 
in a single layer.