Sri Lankan Potato & Cauliflower Dhal
with Garlic Tortilla Chips & Almonds
Mild Sri Lankan spices work their magic with hearty lentils and creamy coconut milk in your new favourite dhal recipe. Oven-baked tortilla chips work a treat for scooping up the deliciousness.
Unfortunately, this week's roasted almonds were in short supply, so we've replaced them with flaked almonds. Don't worry, your recipe will be just as delicious!
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
carrot
1
brown onion
2
potato
3 clove
garlic
1 packet
tomato paste
1 packet
ginger paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
3
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
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 pinch
chilli flakes
1.5 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
1 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/200°C fan-forced. • Cut cauliflower into small chunks. Thinly slice carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice brown onion. • Peel potato, then cut into small chunks. • Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion until softened, 4-5 minutes. • Add Sri Lankan spice blend (see ingredients), tomato paste, ginger paste and 1/2 the garlic. Cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder. Stir to combine.
• Add potato and red lentils. Bring to the boil, then reduce heat to medium-low. • Cover with a lid and cook, stirring occasionally, until lentils and potato are softened and dhal is thickened, 20-25 minutes. • Stir through the salt, roasted veggies and a pinch of pepper until combined.
TIP: If the dhal is looking a little dry at any point, just add a splash of water!
• When the dhal has 10 minutes remaining, combine a drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas (see ingredients) into strips. • Place tortilla strips in a single layer on a second lined oven tray, then drizzle or brush with garlic oil. Bake until golden, 8-10 minutes.
TIP: Use two oven trays the chips don't fit in a single layer.
• Roughly chop coriander leaves. • Divide Sri Lankan potato and cauliflower dhal between bowls. • Garnish with flaked almonds, coriander and chilli flakes (if using). • Serve with garlic tortilla chips. Enjoy!