Pork, Cauliflower & Lentil Aloo Gobi
with Toasted Tortillas & Coriander
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 sachet
Mumbai spice blend
1
brown onion
2 clove
garlic
1 packet
lentils
pinch
chilli flakes
1 packet
coconut milk
1 packet
vegetable stock pot
3
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
coriander
1 packet
pork mince
Not included in your delivery
olive oil
20 g
plant-based butter
½ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°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 half the Mumbai spice blend and season with pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the veggies between two trays.
• Meanwhile, finely chop brown onion and garlic. • Drain and rinse half the red lentils.
• In a medium saucepan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook pork mince and onion, breaking up pork with a spoon, until just browned, 4-5 minutes. Drain oil from the pan. • 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, add roasted veggies to pan. • Gently stir to combine, then season with salt and pepper to taste.
• Roughly chop coriander. • Divide cauliflower, pork and lentil aloo gobi between bowls. • Sprinkle with coriander and extra chilli flakes (if desired). Serve with toasted tortillas. Enjoy!