Indian-Style Coconut Lentil & Chicken Dhal

Name: Indian-Style Coconut Lentil & Chicken Dhal with Tomato-Corn Salsa, Tortilla Chips & Mint Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 brown onion; 1 punnet snacking tomatoes; 1 bag coriander; 2 bag mint; 2 clove garlic; 6 mini flour tortillas; 1 carrot; 1 tin sweetcorn; 1 packet lentils; drizzle white wine vinegar; 1 packet Greek-style yoghurt; 1 packet tandoori paste; 1 packet tomato paste; 1 packet coconut milk; 1 packet chicken breast

with Tomato-Corn Salsa, Tortilla Chips & Mint Yoghurt

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We've combined the flavours of Indian cuisine with the textures and fun of a chicken nachos bowl. From the creamy coconut lentils to the sweet and juicy salsa and cooling mint yoghurt, scoop up all the deliciousness with the oven-baked tortilla chips. Cutlery optional!

Tags:

Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

1 punnet

snacking tomatoes

1 bag

coriander

2 bag

mint

2 clove

garlic

mini flour tortillas

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

carrot

1 tin

sweetcorn

1 packet

lentils

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

tandoori paste

1 packet

tomato paste

1 packet

coconut milk

1 packet

chicken breast

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3693 kJ

Fat33.2 g

of which saturates19.4 g

Carbohydrate79.3 g

of which sugars21.8 g

Protein60 g

Sodium1456 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. • Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Pick and thinly slice mint leaves. Finely chop garlic. • Cut mini flour tortillas into wedges. • Grate carrot. Drain sweetcorn. Drain and rinse lentils. • Cut chicken breast into 2cm chunks.

• In a medium bowl, combine coriander, tomato and corn and a drizzle of the white wine vinegar and olive oil. Season.

• In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.

• Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. • Bake until golden, 8-10 minutes.

TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return man to medium-high heat. Cook carrot and onion, stirring, until softened, 3-4 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in tomato paste, cooked chicken and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.

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