Hearty Chicken, Cauliflower & Silverbeet Lentil Dhal

Name: Hearty Chicken, Cauliflower & Silverbeet Lentil Dhal with Toasted Tortilla Slices & Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 packet red lentils; 1 portion cauliflower; 1 packet ginger paste; 1 sachet mild North Indian spice blend; 1 sachet Mumbai spice blend; 1 packet tomato paste; 1.33 cup water; 1 packet coconut milk; 1 sachet vegetable stock powder; 1 bag silverbeet; 2 naan bread; 1 Long Chilli (Optional); 1 packet Greek-style yoghurt; 1 packet chicken breast

with Toasted Tortilla Slices & Yoghurt

Get up to $200 off!

Cauliflower, chicken 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!

Allergens:

Milk

•Gluten

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

red lentils

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

1 portion

cauliflower

1 packet

ginger paste

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 sachet

Mumbai spice blend

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

silverbeet

naan bread

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

Long Chilli (Optional)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

1.33 cup

water

Nutritional Values

Energy (kJ)3792 kJ

Fat34 g

of which saturates18.8 g

Carbohydrate74.2 g

of which sugars19.2 g

Protein66.1 g

Sodium1814 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Medium Saucepan

•Lid

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. Cut cauliflower (including stalk!) into small florets. Cut chicken breast into 2cm chunks. • 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 chicken, until browned and cooked through, 4-5 minutes. Transfer to a bowl. • Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk, cooked chicken and vegetable stock powder, stirring to combine.

• To 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.

• Slice each naan bread in half. Toast or grill to your liking.

• 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, chicken and silverbeet lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with naan. Enjoy!