Indian-Style Coconut Lentil Nachos
with Tomato-Corn Salsa & Mint Yoghurt
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
We've combined the flavours of Indian cuisine with the textures and fun of a nachos bowl. From the creamy coconut lentils to the sweet and juicy salsa, tangy pickled onion and cooling mint yoghurt, scoop up all the deliciousness with the oven-baked tortilla chips. Cutlery optional!
Ingredients
1
red onion
1 bag
coriander
1 punnet
Snacking Tomatoes
1 tin
sweetcorn
1 bag
mint
2 clove
garlic
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 tin
lentils
1
carrot
1
tandoori paste
1 packet
tomato paste
1 tin
coconut milk
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan-forced. Cut red onion in half. Thinly slice 1/2 the onion, then finely chop the remainder (this will be used in Step 5!). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover onion. Set aside.
Roughly chop coriander. Halve the cherry tomatoes. Drain sweetcorn. In a medium bowl, combine coriander, tomato and corn, then set aside. Pick and thinly slice mint leaves. Finely chop garlic. Cut mini flour tortillas into wedges. Drain and rinse lentils. Grate carrot.
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.
While tortillas are baking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook carrot and remaining 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 through tomato paste and coconut milk. Simmer until thickened, 2-3 minutes. Season to taste.
TIP: The tandoori paste is mild, but use less if you're sensitive to heat!
TIP: Add a splash of water to loosen the mixture, if needed.
Drain pickled onion. Divide coconut lentils and tortilla chips between plates. Top lentils with, salsa pickled onion and a dollop of mint yoghurt to serve.
