Cauliflower & Lentil Aloo Gobi

Name: Cauliflower & Lentil Aloo Gobi with Tortilla Flatbreads
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 potato; 1 carrot; 1 brown onion; 2 clove garlic; 1 packet red lentils; 20 g plant-based butter (for the sauce); 1 pinch chilli flakes; 1 tin coconut milk; 1.5 cup water; 1 packet vegetable stock pot; 3 mini flour tortillas; 1 bag coriander; 1 sachet Mumbai spice blend

with Tortilla Flatbreads

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When you've got potato and cauliflower... make aloo gobi! This classic Indian curry uses spices like paprika, cumin and ginger to take the veggies to next-level tastiness, and we've added lentils to make it extra-hearty too. With tortillas to mop up the sauce, this is a bowl of goodness you'll crave time and again.

Tags:

Plant Based

Allergens:

Gluten

•Soja

•Wheat

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

potato

carrot

brown onion

2 clove

garlic

1 packet

red lentils

(May be present: Weizen, Gluten, Lupine, Soja.)

1 pinch

chilli flakes

1 tin

coconut milk

1 packet

vegetable stock pot

mini flour tortillas

(Contains: Gluten, Soja, Wheat; May be present: Latte, Soja.)

1 bag

coriander

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1.5 cup

water

Nutritional Values

Energy (kJ)3104 kJ

Fat28.2 g

of which saturates16.1 g

Carbohydrate81 g

of which sugars23.5 g

Protein30 g

Sodium2040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut potato into bite-sized chunks. Thickly slice carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the Mumbai spice blend and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your tray is getting crowded, divide the veggies between two trays.

• Meanwhile, finely chop brown onion. • Finely chop garlic. • Rinse red lentils.

• In a medium saucepan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic, remaining Mumbai spice blend and a pinch of chilli flakes (if using). Cook until fragrant, 1 minute. • Add lentils, coconut milk, the water and vegetable stock pot. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 15 minutes. • Uncover, then continue to simmer until tender, 10 minutes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mini flour tortillas in batches, until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

• When the lentils are ready, top with roasted veggies. • Gently stir to combine, then season to taste.

• Roughly chop coriander leaves. • Divide cauliflower and lentil aloo gobi between bowls. • Sprinkle with coriander. Serve with tortilla flatbreads. Enjoy!