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.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
red lentils(May be presentGluten)
mild North Indian spice blend
vegetable stock powder
water (for the rice)
water (for the curry)
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. Grate the carrot (unpeeled). Roughly chop the Asian greens. Finely grate the ginger. Rinse the red lentils. Cut the paneer cheese into 2cm cubes.
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend. Cook, stirring, until fragrant, 1 minute. Add the water (for the dhal), coconut cream, tomato paste and the vegetable stock powder. Stir to combine.
Add the 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, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the paneer and cook, tossing, until golden, 4 minutes. While the paneer is cooking, roughly chop the coriander. When the dhal has finished cooking, add the paneer and stir until combined.
Divide the basmati rice between bowls and top with the paneer and red lentil coconut dhal. Garnish with the coriander.