Cauliflower, Silverbeet & Lentil Dhal

Name: Cauliflower, Silverbeet & Lentil Dhal with Fetta, Tortillas & Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 6 Mini Flour Tortillas; 1 packet Greek-Style Yoghurt; 1 Long Chilli; 1 Cauliflower; 1 packet Lentils; 1 sachet Mild North Indian Spice Blend; 1 packet Fetta Cubes; 1 packet Coconut Milk; 1 Silverbeet; 1 sachet Mumbai Spice Blend; 1 packet Tomato Paste; 1 sachet Vegetable Stock Powder; 1 packet Ginger Paste; 1 drizzle olive oil; 1 cup water

with Fetta, Tortillas & Yoghurt

Get up to $200 off!

Cauliflower and lentils are truly the stars of tonight’s dinner. Super saucy and seasoned with the best Mumbai flavours, you’ve got yourself the perfect base for dunking tasty tortillas into!

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Mini Flour Tortillas

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

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Long Chilli

Cauliflower

1 packet

Lentils

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Coconut Milk

Silverbeet

1 sachet

Mumbai Spice Blend

1 packet

Tomato Paste

1 sachet

Vegetable Stock Powder

1 packet

Ginger Paste

Not included in your delivery

1 drizzle

olive oil

1 cup

water

Nutritional Values

Energy (kJ)3671 kJ

Calories877 kcal

Fat37.8 g

of which saturates23.3 g

Carbohydrate92.3 g

of which sugars20 g

Dietary Fibre29.9 g

Protein34.7 g

Sodium1879 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Rinse red lentils. Cut cauliflower (including stalk!) into small florets.
• Place cauliflower 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 sweet potato between two trays.

• Meanwhile, 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, coconut milk and vegetable stock powder, stirring to combine.

• To the saucepan, add lentils. Bring to the boil, then reduce heat to medium.
• Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.
• Meanwhile, roughly chop silverbeet.

• Place mini flour tortillas on a second lined oven tray.
• Drizzle each with olive oil and season with salt.
• Bake until warmed through, 4-7 minutes.

• Stir roasted cauliflower and silverbeet through dhal. Season to taste.

TIP: Add a splash of water to loosen the dhal, if needed.

• Thinly slice long chilli (if using).
• Divide mild cauliflower and silverbeet lentil dhal between bowls.
• Top with a dollop of Greek-style yoghurt, sprinkle over chilli and crumble over fetta cubes.
• Serve with tortillas. Enjoy!