Carrot & Coconut Dahl
with Warm Chapati Wraps
If ever there was a dish that felt like a big hug, this is it. From silky lentils to a warmed chapati wrap, this dish is the culinary equivalent of being tucked in bed with a good book. Enjoy!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1
red onion
1
carrot
1 knob
ginger
1 clove
garlic
½
long red chilli
1 bunch
coriander
1 bunch
silverbeet
1 cube
vegetable stock
½ cup
coconut milk
⅔ sachet
mild curry powder
(May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
2
chapati wraps
(Contains Gluten, Wheat; May be present: Soy. )
1
zucchini
Not included in your delivery
1.5 cup
water
olive oil
Nutritional Values
Utensils
Instructions
Rinse the red lentils well. Finely chop the red onion. Finely chop the carrot (unpeeled) and the zucchini. Peel and finely chop the ginger. Finely chop the garlic. Deseed and finely chop the long red chilli (if using). TIP: Make sure you remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick. Roughly chop the silverbeet leaves. Roughly chop the coriander leaves.
Add the water (check the ingredients list for the amount) to a medium saucepan, crumble in the vegetable stock cube and bring to the boil over a high heat. Add the red lentils, reduce the heat to low and simmer, stirring occasionally, for 15 minutes, or until the red lentils have softened. Add the coconut milk (reserving 1 tbs for 2 people/ 2 tbs for 4 people) and cook for a further 5 minutes. Remove from the heat and cover with a lid to keep warm.
Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the red onion, the carrot and the zucchini and cook for 5 minutes, or until softened. Add the ginger, garlic and long red chilli (if using) and cook for 2 minutes, or until fragrant. TIP: Add more chilli if you like it hot! Add the mild curry powder and cook for 1 minute, or until fragrant. Add the silverbeet and cook for 1-2 minutes, or until wilted.
Add the red lentils to the frying pan with the silverbeet mixture and stir through. Season to taste with a pinch of salt. Divide the coconut carrot dahl between bowls. Wipe out the pan with paper towel.
Place the frying pan back on a medium-high heat and heat the chapati wraps for 1-2 minutes on each side, or until golden
Drizzle the coconut carrot dahl with the reserved coconut milk and sprinkle over the coriander. Serve with the warm chapatis on the side.