Mild Sambal Potato, Chicken & Cauliflower Dhal
with Garlic Dippers
Put that take-away flyer down because we've got something in store for you. Indian spices work their magic with hearty lentils and creamy coconut milk in our new favourite dhal recipe. Oven-baked tortilla dippers work a treat for scooping up the deliciousness.
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
Ingredients
1
Cauliflower
1
Carrot
2
Potato
Garlic
1
Tomato Paste
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Vegetable Stock Powder
1
Red Lentils
(May be present Gluten. )
1
baby leaves
1
Chicken Breast
1
Coconut Milk
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
Coriander
1
mild sambal seasoning
Not included in your delivery
olive oil
water
salt
Nutrition Values
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, peel and cut potato into bite-sized chunks. Finely chop garlic. Cut chicken breast into 2cm chunks. • Rinse red lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook mild sambal seasoning, 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 mild sambal seasoning, 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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, 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 cooked chicken, salt, baby leaves, roasted veggies and a pinch of pepper until warmed through.
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 mild sambal potato and cauliflower dhal between bowls. • Garnish with coriander. Serve with garlic dippers. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Roughly chop coriander. • Divide mild sambal potato, chicken and cauliflower dhal between bowls. • Garnish with coriander. Serve with garlic dippers. Enjoy!