Cauliflower & Lentil Aloo Gobi
with Tortilla Flatbreads
When you've got potato and cauliflower... make aloo gobi! This classic Indian curry uses spices like paprika, cumin and ginger to take the veggies to next-level tastiness, and we've added lentils to make it extra-hearty too. With tortillas to mop up the sauce, this is a bowl of goodness you'll crave time and again.
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 portion
cauliflower
1
potato
1
carrot
1
brown onion
2 clove
garlic
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 pinch
chilli flakes
1 tin
coconut milk
1 packet
vegetable stock pot
3
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut potato into bite-sized chunks. Thickly slice carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the Mumbai spice blend and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your tray is getting crowded, divide the veggies between two trays.
• Meanwhile, finely chop brown onion. • Finely chop garlic. • Rinse red lentils.
• In a medium saucepan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic, remaining Mumbai spice blend and a pinch of chilli flakes (if using). Cook until fragrant, 1 minute. • Add lentils, coconut milk, the water and vegetable stock pot. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 15 minutes. • Uncover, then continue to simmer until tender, 10 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mini flour tortillas in batches, until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate.
• When the lentils are ready, top with roasted veggies. • Gently stir to combine, then season to taste.
• Roughly chop coriander leaves. • Divide cauliflower and lentil aloo gobi between bowls. • Sprinkle with coriander. Serve with tortilla flatbreads. Enjoy!