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Indian Recipes
Indian Sweet Potato & Lentil Dhal
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Indian Sweet Potato & Lentil Dhal

with Tortillas, Yoghurt & Fresh Chilli

Get up to $200 off!
Allergens:
Gluten
•Soy
•Wheat

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

sweet potato

1

ginger paste

1

tomato paste

1

coconut milk

1

vegetable stock powder

1

mini flour tortillas

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

1

baby spinach leaves

1

red lentils

Not included in your delivery

1

olive oil

1

water

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Nutritional Values

Energy (kJ)3439 kJ
Calories0 kcal
Fat32.2 g
of which saturates18.7 g
Carbohydrate90.8 g
of which sugars21.1 g
Dietary Fibre0 g
Protein32.1 g
Cholesterol0 mg
Sodium1612 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. • Cut sweet potato into small chunks. • Place sweet potato 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.

2

• 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.

3

• 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.

4

• When the dhal has 15 minutes remaining, drizzle (or brush) each mini flour tortilla with olive oil. • Heat a large frying pan over medium-high heat. Cook each tortilla until golden and warmed through, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and olive oil.

5

• Stir roasted sweet potato and baby spinach leaves through dhal. Season to taste.

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

6

• Thinly slice long chilli (if using). • Slice tortillas into strips. • Divide Indian sweet potato and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with tortilla strips. Enjoy!