Hearty Chicken, Cauliflower & Silverbeet Lentil Dhal
with Toasted Tortilla Slices & Yoghurt
Cauliflower, chicken and lentils are truly the stars of tonight's dinner. Super saucy and seasoned with the best Mumbai flavours, you've got yourself the perfect base for dunking tasty naan into!
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 portion
cauliflower
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
1 bag
silverbeet
2
naan bread
(Contains Gluten, Wheat, Milk; May be present: Sesame, Soy. )
1
Long Chilli (Optional)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
1
olive oil
1.33 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. Cut cauliflower (including stalk!) into small florets. Cut chicken breast into 2cm chunks. • Place cauliflower 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, until browned and cooked through, 4-5 minutes. Transfer to a bowl. • Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk, cooked chicken and vegetable stock powder, stirring to combine.
• To 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. • Meanwhile, roughly chop silverbeet.
• Slice each naan bread in half. Toast or grill to your liking.
• Stir roasted cauliflower and silverbeet through dhal. Season to taste.
TIP: Add a splash of water to loosen the dhal, if needed.
• Thinly slice long chilli (if using). • Divide mild cauliflower, chicken and silverbeet lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with naan. Enjoy!