Easy Indian Veggie Coconut Dhal
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Easy Indian Veggie Coconut Dhal

Easy Indian Veggie Coconut Dhal

with Garlic Dippers & Tamarind Chutney

This creamy Indian dish gets a wholesome boost from lentils, which are a great source of protein and fibre. Best of all, they give extra texture, which makes the perfect base for crispy garlic dippers to do some serious dunking.

We’ve replaced the red lentils in this recipe with lentils due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
•Climate Superstar
Allergens:
Gluten
•Wheat
•Milk
•Soy

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

brown onion

2 clove

garlic

1 packet

lentils

1 packet

Bengal curry paste

1 packet

coconut milk

1 packet

baby spinach leaves

4

flatbread

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

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Tamarind Chutney

(Contains Soy;)

1 packet

coriander

Not included in your delivery

olive oil

¾ cup

water

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Nutritional Values

Energy (kJ)3539 kJ
Calories846 kcal
Fat33.8 g
of which saturates18.7 g
Carbohydrate99.7 g
of which sugars29.8 g
Dietary Fibre16.6 g
Protein30.3 g
Sodium1898 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Pan
•Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into small chunks. • Finely chop brown onion and garlic. • Place zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring until softened, 4-5 minutes. Add Bengal curry paste and cook, stirring until fragrant, 1-2 minute. Add the water and coconut milk. Stir to combine. • Add lentils to the saucepan. Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes. • Stir through roasted zucchini and baby spinach leaves until warmed, 1 minute (if the dhal is looking a little dry, add a splash of water!). Season to taste with salt and pepper.

3
3

• Meanwhile, in a small bowl, combine garlic and a good drizzle of olive oil. Season to taste. • When the dhal has 10 minutes remaining, slice flatbreads into 3cm strips. • Place flatbread strips in a single layer on a second lined oven tray and brush with the garlic oil. Bake until warmed through, 4-7 minutes.

4
4

• Divide Indian veggie coconut dhal between bowls. • Top with Greek-style yoghurt and tamarind chutney. • Tear over coriander and serve with garlic dippers. Enjoy!