Indian Sweet Potato & Lentil Dhal
with Flatbreads, Yoghurt & Fresh Chilli
Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the warm toasted flatbreads.
We’ve replaced the red lentils in this recipe with lentils due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
lentils
1
sweet potato
1 packet
ginger paste
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai Spice Blend
1 packet
Tomato Paste
1 packet
coconut milk
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
baby spinach leaves
1
Long Chilli (Optional)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
coriander
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse lentils. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• When the veggies have 15 minutes remaining, heat a drizzle of olive oil in a medium saucepan over medium-high heat. • Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring until fragrant, 1 minute. • Add the water and coconut milk, stirring to combine.
• Add lentils to saucepan. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 4-6 minutes.
• Meanwhile, drizzle (or brush) flatbreads with olive oil. • Heat a large frying pan over medium-high heat. Cook a flatbread until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. Repeat with remaining flatbreads and olive oil.
• Stir roasted sweet potato and baby spinach leaves through dhal. Season to taste.
TIP: Add a splash of water to loosen the dhal, if needed.
• Thinly slice long chilli (if using). • Divide Indian sweet potato and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt, sprinkle with chilli and tear over coriander. • Serve with flatbreads. Enjoy!