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Indian Recipes
Creamy Coconut Dhal & Chilli Flatbread

Creamy Coconut Dhal & Chilli Flatbread

with Greek Yoghurt

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Dhal is always wholesome and delicious but this version raises the bar, with a creamy coconut base, mild spices and multiple veggies to keep things interesting. Plus, you'll quickly become addicted to the spicy flatbreads for dipping – they're easy to create and make this meal extraordinary!

Allergens:MilkGlutenMustard
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 knob

ginger

2 clove

garlic

1 packet

red lentils

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soya)

½ sachet

Bengal curry paste

1 sachet

tomato paste

1 sachet

turmeric

1 tin

coconut milk

1 unit

carrot

1 unit

tomato

1 pinch

chilli flakes

4 unit

mini flour tortillas

(ContainsGluten)

1 bag

baby spinach leaves

1 bag

coriander

1 tub

Greek yoghurt

(ContainsMilk)

1 sachet

brown mustard seeds

(ContainsMustard)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

2 cup

water

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3600 kJ
Fat35.1 g
of which saturates17.9 g
Carbohydrate93.3 g
of which sugars22.5 g
Protein31.6 g
Sodium1720 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Finely chop the brown onion. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Rinse the red lentils.

start
start
2

In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Add another drizzle of olive oil and the brown mustard seeds, Bengal curry paste (see ingredients list), tomato paste and turmeric. Cook, stirring, until fragrant, 2 minutes.

Simmer
Simmer
3

Add the water, the salt, red lentils and coconut milk to the pan. Stir well to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. Grate the carrot (unpeeled). Roughly chop the tomato. In the last 10 minutes of cook time, stir in the carrot and tomato. Continue cooking until the lentils and veggies have softened. TIP: Add a splash of water if the dhal looks dry.

flatbread
flatbread
4

Once you've added the veggies to the dhal, heat olive oil (2 tbs for 2 people / 4 tbs for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) to the oil and cook until fragrant, 1 minute. Transfer the chilli oil to a small bowl. Brush chilli oil over both sides of a mini flour tortilla (or spread using the back of a spoon). Return pan to a medium-high heat and add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel. Repeat with remaining tortillas and chilli oil.

Finish
Finish
5

When the dhal has finished cooking, stir through the baby spinach leaves until just wilted. Season to taste with salt and pepper. Roughly chop the coriander.

serve
serve
6

Divide the creamy coconut dhal between bowls, top with Greek yoghurt and sprinkle with coriander. Serve with the chilli flatbreads.