Potato & Cauliflower Coconut Dhal

Name: Potato & Cauliflower Coconut Dhal with Garlic Flatbread Dippers
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Vegetable Stock Powder; 1 sachet Coriander; 1 sachet mild sambal seasoning; 1 packet Baby Leaves; 1 packet Tomato Paste; 2 packet Potato; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 Cauliflower; 1 packet Red Lentils; 1 packet Coconut Milk; 2 Flatbread; 1 drizzle olive oil; 2 cup water; ¼ tsp salt

with Garlic Flatbread Dippers

Get up to $175 off

Put that take-away flyer down because We've got something in store for you. Mild sambal seasoning works its magic with hearty lentils and creamy coconut milk in our new favourite dhal recipe. Oven-baked flatbread dippers work a treat for scooping up the deliciousness.

Tags:

Plant Based

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 sachet

Coriander

1 sachet

mild sambal seasoning

1 packet

Baby Leaves

1 packet

Tomato Paste

2 packet

Potato

1 packet

Ginger Paste

Carrot

Garlic

Cauliflower

1 packet

Red Lentils

(May be present: Wheat, Gluten. )

1 packet

Coconut Milk

Flatbread

(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

Not included in your delivery

1 drizzle

olive oil

2 cup

water

¼ tsp

salt

Nutrition Values

Calories664 kcal

Energy (kJ)2780 kJ

Fat27.1 g

of which saturates16.1 g

Carbohydrate97.3 g

of which sugars17.1 g

Dietary Fibre13.6 g

Protein29.6 g

Cholesterol0 mg

Sodium2040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Large Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. • Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• 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 Mumbai spice blend, 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 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. •Place flatbreads on lined oven tray and drizzle or brush with the garlic oil. • Bake until warmed through, 4-7 minutes.

• Roughly chop coriander. • Divide Mumbai potato and cauliflower dhal between bowls. Garnish with coriander. • Serve dhal with garlic flatbreads. Enjoy!