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.
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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;)
1
olive oil
1.33 cup
water
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!