Halloumi & Red Lentil Coconut Dhal

Name: Halloumi & Red Lentil Coconut Dhal with Basmati Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 sachet Coriander; 1 packet Tomato Paste; 1 packet Halloumi; 1 packet Basmati Rice; 1 packet Ginger Paste; 1 Asian Greens; 1 packet Red Lentils; 1 packet Coconut Milk; 1 packet Green beans; 1 drizzle olive oil; 1.5 cup water (for the rice); 2 cup water; ¼ tsp salt

with Basmati Rice & Coriander

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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:

Milk

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

Red Onion

1 sachet

Coriander

1 packet

Tomato Paste

1 packet

Halloumi

(Contains: Milk; )

1 packet

Basmati Rice

1 packet

Ginger Paste

Asian Greens

1 packet

Red Lentils

(May be present: Wheat, Gluten. )

1 packet

Coconut Milk

1 packet

Green beans

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

2 cup

water

¼ tsp

salt

Nutrition Values

Calories991 kcal

Energy (kJ)4150 kJ

Fat48.9 g

of which saturates33.6 g

Carbohydrate115 g

of which sugars15.9 g

Dietary Fibre10.8 g

Protein49.3 g

Cholesterol0 mg

Sodium3200 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.

Cooking Steps

• In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, finely chop the brown onion. Trim green beans and slice into thirds. Roughly chop the Asian greens. • Rinse the red lentils. • Cut halloumi into bite-sized chunks.

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and green beans until softened, 4-5 minutes. • Add ginger paste and mild North Indian spice blend. Cook, stirring until fragrant, 1 minute. • Add the water (for the dhal), coconut milk, tomato paste and vegetable stock powder. Stir to combine.

• Add red lentils to the saucepan and 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 salt and Asian greens until wilted. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

• While the dhal is cooking, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. • While halloumi is cooking, roughly chop coriander. When the dhal has finished cooking, add halloumi and stir until combined.