Chicken & Veggie-Loaded Lentil Curry
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, chicken 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
carrot
1 packet
Peeled & Chopped Pumpkin
1
tomato
3 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
ginger paste
1 packet
mild curry paste
1 packet
coconut milk
1 packet
vegetable stock pot
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 packet
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
Not included in your delivery
olive oil
2.5 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Set air fryer to 200°C. • Slice carrot into half-moons. • In a medium bowl, combine peeled & chopped pumpkin, carrot, a drizzle of olive oil and a pinch of salt and pepper. • Place pumpkin and carrot into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place pumpkin and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. Finely chop garlic. Cut chicken into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook half 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, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add tomato and cook, 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.
• 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 chicken and roast veggie curry lentil soup between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds. Enjoy!