Cauliflower & Lentil Aloo Gobi

Name: Cauliflower & Lentil Aloo Gobi with Toasted Tortillas & Coriander
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Coriander; 2 Garlic; 1 packet Red Lentils; 1 sachet Vegetable Stock Pot; 1 sachet Chilli Flakes; 1 Brown Onion; 1 Potato; 1 Cauliflower; 1 packet Coconut Milk; 1 sachet Mumbai Spice Blend; 1 Carrot; 6 Mini Flour Tortillas; 1 drizzle olive oil; 20 g plant-based butter; 1.5 cup water

with Toasted Tortillas & Coriander

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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:

Chef's Choice

•Vegetarian

Allergens:

Gluten

•Soy

•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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Coriander

Garlic

1 packet

Red Lentils

(May be present: Gluten, Lupin, Soy, Wheat.)

1 sachet

Vegetable Stock Pot

1 sachet

Chilli Flakes

Brown Onion

Potato

Cauliflower

1 packet

Coconut Milk

1 sachet

Mumbai Spice Blend

Carrot

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)

Not included in your delivery

1 drizzle

olive oil

20 g

plant-based butter

1.5 cup

water

Nutritional Values

Calories891 kcal

Energy (kJ)3730 kJ

Fat37.4 g

of which saturates20.4 g

Carbohydrate97.5 g

of which sugars22.4 g

Dietary Fibre28.5 g

Protein32 g

Sodium1560 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. • Cut potato into bite-sized chunks. • Thickly slice carrot into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with half the Mumbai spice blend and season with pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your tray is getting crowded, divide the veggies between two trays.

• Meanwhile, finely chop brown onion and garlic.

• When the veggies have 15 minutes remaining, 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, lentils and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add coconut milk, the water and stock concentrate. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 3-6 minutes until thickened. • 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 flourtortillas (see ingredients) in batches, until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

• When the lentils are ready, add roasted veggies to pan. • Gently stir to combine, then season with salt and pepper to taste.

• Roughly chop coriander. • Divide cauliflower and lentil aloo gobi between bowls. • Sprinkle with coriander and extra chilli flakes (if using). • Serve with toasted tortillas. Enjoy!