HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Coconut Dhal & Chilli Flatbread
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!


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

1 knob


2 clove


1 packet

red lentils

½ sachet

Bengal curry paste

1 sachet

tomato paste

1 sachet


1 tin

coconut milk

1 unit


1 unit


1 pinch

chilli flakes

4 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

baby spinach leaves

1 bunch


1 packet

Greek-style yoghurt


1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

Not included in your delivery

olive oil

20 g



1.66 cup


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3831 kJ
Fat42.3 g
of which saturates18.9 g
Carbohydrate87.4 g
of which sugars22.5 g
Dietary Fibre0 g
Protein31.9 g
Cholesterol0 mg
Sodium1762 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Rinse the red lentils.


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 ginger and garlic and cook until fragrant, 1 minute. Add a drizzle more olive oil and add the brown mustard seeds, Bengal curry paste (see ingredients list), tomato paste and turmeric. Cook, stirring until fragrant, 2 minutes.


Add the water, the salt, red lentils and coconut milk to the pan. Stir to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. Grate the zucchini. Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the zucchini and tomato. Continue cooking until the lentils and veggies have softened.

TIP: Add a splash of water if the dhal looks dry.


When 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-infused oil to a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the 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 and repeat with the remaining tortillas (see ingredients list).


When the dhal has finished cooking, stir through the baby spinach leaves until just wilted and season to taste with salt and pepper. Pick and roughly chop the mint leaves.


Divide the creamy coconut dhal between bowls, top with a dollop of Greek yoghurt and sprinkle with mint. Serve with the chilli flatbreads.