Sweet Potato & Spinach Dhal
with Garlic Chapati Chips
We’re keeping it traditional tonight... well, almost. This tasty spinach dhal is classic South Asian fare, but it’s the ingenious garlic chapati chips that really send our hearts aflutter.
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 unit
brown onion
1 bunch
coriander
2 clove
garlic
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 box
diced tomatoes
1 cube
vegetable stock
3 unit
chapati wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 tub
Greek-style yoghurt
(Contains Milk;)
1 unit
sweet potato
1 pinch
chilli flakes
Not included in your delivery
tbs
olive oil
1 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Cut the sweet potato into 1cm chunks. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time. Finely chop the coriander
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, for 3-4 minutes, or until softened. Add the mild North Indian spice blend, 1/2 the garlic and a pinch of chilli flakes (if using) and cook for a further 1 minute, or until fragrant. TIP: Some like it hot, but if you don't then just hold back on the chilli flakes.
Add the sweet potato, red lentils, diced tomatoes and water (see ingredients list) to the pan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, for 20-22 minutes, or until the sweet potato has softened. TIP: Add a splash of water if the mixture seems dry.
When the dhal has 10 minutes of cook time remaining, cut the chapati wraps (see ingredients list) into 3cm wedges and place on an oven tray lined with baking paper. Add the remaining garlic, drizzle with olive oil, season with a good pinch of salt and pepper and toss to coat. Arrange in a single layer and bake for 8-10 minutes, or until brown and crispy. TIP: The chapatis can burn fast, so keep an eye on them!
Once the dhal is cooked, stir through the baby spinach leaves and cook for a further 2 minutes, or until wilted. Stir through 1/2 the coriander and remove from the heat. Season with the salt (see ingredients list) and a pinch of pepper.
Divide the spinach & tomato dhal between bowls and top with a dollop of Greek yoghurt and the remaining coriander. Serve with the garlic chapati chips.