Indian Chicken, Sweet Potato & Lentil Dhal
with Tortillas, Yoghurt & Fresh Chilli
Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the warm toasted tortilla slices.
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
sweet potato
1 packet
ginger paste
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1
Long Chilli (Optional)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
1.66 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. • Cut sweet potato into small chunks. • Cut chicken breast into 2cm chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide sweet potato between two trays.
• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook chicken, stirring, until browned and cooked through (when no longer pink inside), 4-5 minutes • Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder, stirring to combine.
• To the saucepan, add lentils. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.
• When the dhal has 15 minutes remaining, drizzle (or brush) each mini flour tortilla with olive oil. • Heat a large frying pan over medium-high heat. Cook each tortilla until golden and warmed through, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and olive oil.
• Stir roasted sweet potato and baby spinach leaves through dhal. Season to taste.
TIP: Add a splash of water to loosen the dhal, if needed.
• Thinly slice long chilli (if using). • Divide sweet potato, chicken and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with flatbreads. Enjoy!