Indian-Style Coconut Lentil Nachos
with Tomato-Corn Salsa & Mint Yoghurt
We've combined the flavours of Indian cuisine with the textures and fun of a nachos bowl. From the creamy coconut lentils to the sweet and juicy salsa, tangy pickled onion and cooling mint yoghurt, scoop up all the deliciousness with the oven-baked tortilla chips. Cutlery optional!
This recipe is under 650kcal per serving.
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
brown onion
1 punnet
snacking tomatoes
1 bag
coriander
1 bag
mint
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
carrot
1 tin
sweetcorn
1 tin
lentils
1 packet
tandoori paste
1 packet
tomato paste
1 tin
coconut milk
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Pick and thinly slice mint leaves. Finely chop garlic. • Cut mini flour tortillas into wedges. • Grate carrot. Drain sweetcorn. Drain and rinse lentils.
• In a medium bowl, combine coriander, tomato and corn and a drizzle of white wine vinegar and olive oil. Season.
• In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.
• Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. • Bake until golden, 8-10 minutes
TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook carrot and onion, stirring, until softened, 3-4 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in tomato paste (see ingredients) and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.
TIP: The tandoori paste is mild, but use less if you're sensitive to heat!
TIP: Add a splash of water to loosen the mixture, if needed.
• Divide coconut lentils and tortilla chips between plates. • Top lentils with salsa and a dollop of mint yoghurt to serve. Enjoy!