Roast Chicken & Veggie Curry Lentil Dhal
with Garlic Yoghurt & Flaked Almonds
It's curry night tonight so we've gathered all of our fave ingredients that pack the best punch! Red lentils are the star of the show and when you pair them with curry paste and some superstar veggies, you'll want to make every night, curry night!
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
tomato
1
carrot
3 clove
garlic
1 packet
ginger paste
1 packet
mild curry paste
1 packet
vegetable stock pot
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
1 bag
Peeled & Chopped Pumpkin
1 tin
coconut milk
1 bag
coriander
Not included in your delivery
olive oil
2.5 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Slice carrot into half-moons. • Place carrot and peeled & chopped pumpkin on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. Finely chop garlic. Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook 1/2 the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and mix to combine. Season to taste.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned, 4-5 minutes. • Add tomato, stirring until starting to soften, 1-2 minutes. • Add ginger paste, mild curry paste and remaining garlic and cook, stirring until fragrant, 1-2 minutes.
• To pan, stir in coconut milk, vegetable stock pot, red lentils, the water and brown sugar. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. • Stir in roast veggies and baby spinach leaves, until wilted and combined. Season to taste.
TIP: Add a splash of water to loosen the soup, if needed.
• Divide veggie curry lentil and chicken soup between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds. Tear over coriander to serve. Enjoy!