Chicken & Veggie-Loaded Lentil Curry

Name: Chicken & Veggie-Loaded Lentil Curry with Garlic Yoghurt & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Coconut Milk; 330 g Chicken Breast; 1 packet Mild Curry Paste; 1 packet Flaked Almonds; 3 Garlic; 1 Tomato; 1 Pumpkin; 1 packet Red Lentils; 1 packet Ginger Paste; 1 packet Baby Spinach Leaves; 1 sachet Vegetable Stock Pot; 1 Carrot; 1 packet Greek-Style Yoghurt

with Garlic Yoghurt & Flaked Almonds

Get up to $200 off!

Allergens:

Almond

•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 Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Coconut Milk

330 g

Chicken Breast

1 packet

Mild Curry Paste

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Garlic

Tomato

Pumpkin

1 packet

Red Lentils

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

1 packet

Ginger Paste

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

Carrot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Nutritional Values

Calories763 kcal

Energy (kJ)3190 kJ

Fat29.4 g

of which saturates18.4 g

Carbohydrate56.8 g

of which sugars23.9 g

Dietary Fibre24.2 g

Protein62.1 g

Sodium1900 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Set air fryer to 200°C. • Slice carrot into half-moons. Cut pumpkin into bite-sized chunks. • In a medium bowl, combine pumpkin, carrot, a drizzle of olive oil and a pinch of salt and pepper. • Place pumpkin and carrot into the air fryer basket and cook for 10 minutes. • Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place pumpkin and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato. • Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and mix to combine. Season to taste.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add tomato and cook, stirring until starting to soften, 1-2 minutes. • Add ginger paste, mild curry paste and remaining garlic and cook, stirring until fragrant, 1-2 minutes.

• Stir in coconut milk, vegetable stock pot, red lentils, the water and brown sugar. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. • Stir in roast veggies and baby spinach leaves, until wilted and combined. Season to taste.

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

• Divide chicken and veggie-loaded lentil curry between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!