Roast Veggie Curry Lentil Dhal
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Roast Veggie Curry Lentil Dhal

Roast 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!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Climate Superstar
Veggie
Allergens:
Almond
Milk

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.

Preparation Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

carrot

1 bag

Peeled & Chopped Pumpkin

1

tomato

3 clove

garlic

1 packet

ginger paste

1 packet

mild curry paste

1 tin

coconut milk

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 bag

coriander

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

2.5 cup

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2131 kJ
Fat26.2 g
of which saturates16.9 g
Carbohydrate59.9 g
of which sugars30.2 g
Protein28.9 g
Sodium1864 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Saucepan
Lid

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, roughly chop tomato. Finely chop garlic.

3
3

• 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 stir to combine. Season to taste.

4
4

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook 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.

5
5

• To pan, stir in coconut milk, vegetable stock pot, red lentils, the water and the 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 dhal, if needed.

6
6

• Divide roast veggie curry lentil dhal between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds. Tear over coriander to serve. Enjoy!