HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSri Lankan Potato & Cauliflower Dhal
Sri Lankan Potato & Cauliflower Dhal

Sri Lankan Potato & Cauliflower Dhal

with Garlic Tortilla Chips

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Be sure your cutlery is at the ready because this dhal is going to disappear in seconds. It has everything, roasted cauliflower, carrot and a creamy taste. Dip the garlic tortilla chips in for a bit of fun and flavour.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Plant Based
Allergens:GlutenTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount









1 packet

tomato paste

1 packet

ginger paste

(May be presentGluten, Egg, Fish, Milk, Sesame, Tree Nuts, Soy)

1 box

coconut cream

1 sachet

vegetable stock powder

1 packet

red lentils

(May be presentGluten)

1 bag

salad leaves


mini flour tortillas


1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Milk, Sesame, Soy, Peanuts)

1 bag


1 pinch

chilli flakes

3 clove


1 sachet

Sri Lankan spice blend

Not included in your delivery

olive oil

2 cup


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4574 kJ
Fat42.7 g
of which saturates27.9 g
Carbohydrate130.3 g
of which sugars30.5 g
Protein39 g
Sodium2436 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 220°C/200°C fan forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. Place cauliflower, carrot, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to coat, then bake until tender, 20-25 minutes.


Meanwhile, thinly slice onion. Peel and cut the potato into bite-sized chunks. Finely chop garlic.


In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. Add Sri Lankan spice blend, tomato paste, ginger paste and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and vegetable stock powder. Stir to combine.


Drain and rinse red lentils. Add potatoes and lentils to the saucepan. Bring to the boil, then reduce heat to low-medium. Cover with a lid and cook until lentils and potatoes are softened and the dhal has thickened, stirring occasionally, 20-25 minutes. Once thickened, stir through the salt, salad 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, remaining garlic and a pinch of salt and pepper in a small bowl. Slice mini flour tortillas (see ingredients) into 3cm 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 don’t fit in a single layer.


Roughly chop roasted almonds and herbs. Divide potato and cauliflower dhal between bowls. Garnish with herbs, almonds and chilli flakes (if using). Serve with garlic tortilla chips.