Indian Chicken, Sweet Potato & Lentil Dhal
with Tortillas, Yoghurt & Fresh Chilli
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.
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.
Ingredients
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1
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
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1
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
Utensils
Instructions
• 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!