HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Coconut Dhal & Chilli Flatbread
topBanner
Creamy Coconut Dhal & Chilli Flatbread

Creamy Coconut Dhal & Chilli Flatbread

with Greek Yoghurt

Read more

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!

Tags:Veggie
Allergens:MilkGlutenSoy

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

1 knob

ginger

2 clove

garlic

1 packet

red lentils

1 sachet

tomato paste

1 sachet

turmeric

1 tin

coconut milk

1

carrot

1

tomato

4

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

baby spinach leaves

1 bunch

mint

1 packet

Bengal curry paste

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.66 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3973 kJ
Fat42.6 g
of which saturates19 g
Carbohydrate95 g
of which sugars28.1 g
Protein31.3 g
Sodium2218 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
download icondownload icon
1

Finely chop the brown onion. Finely grate the ginger. Finely grate the garlic. Rinse the red lentils.

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 ginger and garlic and cook until fragrant, 1 minute. Add a drizzle more olive oil and add the Bengal curry paste, tomato paste and turmeric. Cook, stirring, until fragrant, 2 minutes.

3

Add the water, the salt, red lentils and coconut milk to the pan. Stir to combine well. 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, remove the lid and stir through the carrot and tomato. Continue cooking until the lentils and veggies have softened. TIP: Add a splash of water if the dhal looks dry.

4

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) and salt 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 flourtortilla. 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).

5

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

6

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