Indian Chicken, Sweet Potato & Lentil Dhal

Name: Indian Chicken, Sweet Potato & Lentil Dhal with Tortillas, Yoghurt & Fresh Chilli
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet red lentils; 1 sweet potato; 1 packet ginger paste; 1 sachet mild North Indian spice blend; 1 packet tomato paste; 1.66 cup water; 1 packet coconut milk; 1 sachet vegetable stock powder; 6 mini flour tortillas; 1 bag baby spinach leaves; 1 Long Chilli (Optional); 1 packet Greek-style yoghurt; 1 packet chicken breast; 1 sachet Mumbai spice blend

with Tortillas, Yoghurt & Fresh Chilli

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Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the warm toasted tortilla slices.

Tags:

Available until May

Allergens:

Milk

•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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

red lentils

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

sweet potato

1 packet

ginger paste

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

mini flour tortillas

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

1 bag

baby spinach leaves

Long Chilli (Optional)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

chicken breast

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1.66 cup

water

Nutritional Values

Energy (kJ)4154 kJ

Fat34.7 g

of which saturates19.5 g

Carbohydrate91 g

of which sugars21.1 g

Protein68.7 g

Sodium1682 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Rinse half the red lentils. • Cut sweet potato into small chunks. • Cut chicken breast into 2cm 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.

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 chicken, stirring, until browned and cooked through (when no longer pink inside), 4-5 minutes • Add 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.

• When the dhal has 15 minutes remaining, drizzle (or brush) each mini flourtortilla with olive oil. • Heat a large frying pan over medium-high heat.Cook each tortilla until golden and warmed through, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and olive oil.

• Stir roasted sweet potato and baby spinach leaves 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 and chilli. • Serve with flatbreads. Enjoy!