Indian Chicken, Potato & Cauliflower Dhal
with Garlic Tortilla Chips
Put that take-away flyer down because we've got something in store for you. Mild Mumbai spices work their magic with hearty lentils, chicken and creamy coconut milk in our new favourite dhal recipe. Oven-baked tortilla chips work a treat for scooping up the deliciousness.
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
Ingredients
1 portion
cauliflower
1
carrot
2
potato
3 clove
garlic
1 packet
red lentils
(May be present Gluten. )
2 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
light coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
6
Mini Flour Tortillas
(Contains Gluten; )
1 bag
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• 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. • Drain and rinse red lentils. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. 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 the lentils and potatoes are soft, 20-22 minutes. • Stir through the salt, chicken, baby spinach 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. • Slice mini flour tortillas into 3cm-thick strips. Place tortilla strips in a single layer on the 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.
• Roughly chop coriander. • Divide Indian chicken, potato and cauliflower dhal between bowls. • Garnish with coriander. Serve with garlic tortilla chips. Enjoy!