Indian Chicken, Potato & Cauliflower Dhal
with Garlic Tortilla Dippers
Mild Indian spices work their magic with hearty lentils, chicken and creamy coconut milk in your 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.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
carrot
1
potato
1
brown onion
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
3 clove
garlic
1 sachet
Mumbai spice blend
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
tomato paste
1 packet
ginger paste
1 packet
coconut milk
3
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
pinch
chilli flakes
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/200°C fan-forced. • Cut cauliflower into small florets. • Thinly slice carrot into half-moons. • Cut potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice brown onion. • Rinse half the red lentils. • Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add onion until softened, 4-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend, tomato paste, ginger paste and half the garlic. Cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk and the salt. Stir to combine.
• Add lentils. • Bring to the boil, then reduce heat to medium-low. • Cover with a lid and cook, stirring occasionally, until lentils are softened and dhal is thickened, 20-22 minutes. • Stir through roasted veggies and season to taste with salt and pepper.
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 drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flourtortillas (see ingredients) into strips. • Place tortilla strips in a single layer on a second lined oven tray, then drizzle or brush with the garlic oil. Bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla don't fit in a single layer.
• Roughly chop roasted almonds. • Divide Sri Lankan chicken, potato and cauliflower dhal between bowls. • Garnish with almonds and chilli flakes (if using). • Tear over coriander and serve with garlic tortilla chips. Enjoy!