Chicken, Sweet Potato & Lentil Dhal
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Chicken, Sweet Potato & Lentil Dhal

Chicken, Sweet Potato & Lentil Dhal

with Coriander Tortilla Chips & Yoghurt

Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and chicken, and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the baked tortilla chips while they're still warm from the oven.

Allergens:
Gluten
•Soy
•Wheat
•Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 packet

red lentils

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

1 packet

ginger paste

½ packet

tomato paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

6

mini flour tortillas

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

1 packet

chicken breast

1 tin

coconut milk

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 sachet

Mumbai spice blend

1

Long Chilli

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

1

olive oil

1.33 cup

water

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Nutritional Values

Energy (kJ)3493 kJ
Fat35.2 g
of which saturates19.2 g
Carbohydrate84.1 g
of which sugars21.5 g
Protein64.5 g
Sodium1724 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Pan
•Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Cut chicken into 2cm chunks.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

2
2

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook chicken until browned and cooked through, 4-5 minutes. Transfer to a bowl. • Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk, cooked chicken and vegetable stock powder, stirring to combine.

3
3

• To 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.

4
4

• When dhal has 10 minutes remaining, slice mini flourtortillas into 3cm strips. • Place tortilla strips on a second lined oven tray. Drizzle with the olive oil. Toss to coat, then spread into a single layer. • Bake until golden, 6-8 minutes.

TIP: If the tortilla strips don’t fit in a single layer, divide them between two trays.

5
5

• Stir roasted sweet potato, baby spinach leaves and chicken through dhal. • Season to taste.

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

6
6

• Thinly slice long chilli (if using). • Divide sweet potato, chicken and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt chilli. • Serve with tortilla chips. Enjoy!