Indian-Style Coconut Lentil Nachos

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

with Tomato-Corn Salsa & Mint Yoghurt

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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!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

•Veggie

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

1 bag

mint

2 clove

garlic

mini flour tortillas

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

carrot

1 tin

sweetcorn

1 tin

lentils

1 packet

tandoori paste

1 packet

tomato paste

1 tin

coconut milk

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2463 kJ

Fat28.6 g

of which saturates17.9 g

Carbohydrate82.9 g

of which sugars23.8 g

Protein23.2 g

Sodium1531 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

• In a medium bowl, combine coriander, tomato and corn and a drizzle of 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, heat a drizzle of olive oil in a large frying pan over 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 (see ingredients) and coconut milk and 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.