Hearty Cauliflower & Silverbeet Lentil Dhal

Name: Hearty Cauliflower & Silverbeet Lentil Dhal with Naan Bread & Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Red Lentils; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 1 Silverbeet; 1 packet Tomato Paste; 1 packet Ginger Paste; 1 Cauliflower; 1 Long Chilli; 1 packet Coconut Milk; 6 Mini Flour Tortillas

with Naan Bread & Yoghurt

Up to 180$ + Free Treats / Extras for Life

Cauliflower and lentils are truly the stars of tonight's dinner. Super saucy and seasoned with the best Mumbai flavours, You've got yourself the perfect base for dunking tasty naan into!

This recipe is under 650kcal per serving.

Tags:

Vegetarian

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Red Lentils

(May be present: Gluten, Lupin, Soy, Wheat.)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

Silverbeet

1 packet

Tomato Paste

1 packet

Ginger Paste

Cauliflower

Long Chilli

1 packet

Coconut Milk

Mini Flour Tortillas

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

Nutritional Values

Calories757 kcal

Energy (kJ)3170 kJ

Fat29 g

of which saturates19.2 g

Carbohydrate84.8 g

of which sugars18.4 g

Dietary Fibre23.2 g

Protein29.6 g

Sodium1470 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. Cut cauliflower (including stalk!) into small florets. • Place cauliflower 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 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. • Meanwhile, roughly chop silverbeet.

• Place mini flour tortillas on a second lined oven tray. • Drizzle each with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.

• Stir roasted cauliflower and silverbeet through dhal. Season to taste.

TIP: Add a splash of water to loosen the dhal, if needed.

• Thinly slice long chilli (if using). • Divide mild cauliflower and silverbeet lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with tortillas. Enjoy!