Quick Indian Zucchini, Lentil & Chicken Dhal

Name: Quick Indian Zucchini, Lentil & Chicken Dhal with Bamboo Shoots & Garlic Dippers
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 brown onion; ½ packet bamboo shoots; 1 packet red lentils; 2 clove garlic; 1 packet ginger paste; 1 packet tomato paste; 2 cup water; 1 packet coconut milk; 6 mini flour tortillas; 1 packet chicken breast; 1 zucchini; 1 sachet mild North Indian spice blend; 1 sachet Mumbai spice blend; 1 packet Greek-style yoghurt

with Bamboo Shoots & Garlic Dippers

Get up to $200 off!

This creamy Indian dish gets a wholesome boost from chicken and lentils, which are a great source of protein and fibre. Best of all, they give extra texture, which makes the perfect base for crispy garlic dippers to do some serious dunking.

Allergens:

Gluten

•Soja

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

½ packet

bamboo shoots

1 packet

red lentils

2 clove

garlic

1 packet

ginger paste

1 packet

tomato paste

1 packet

coconut milk

mini flour tortillas

1 packet

chicken breast

zucchini

1 sachet

mild North Indian spice blend

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

2 cup

water

Nutritional Values

Energy (kJ)4058 kJ

Fat36.7 g

of which saturates18.5 g

Carbohydrate82.7 g

of which sugars19.8 g

Protein65.9 g

Sodium1241 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Lid

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into small chunks. Finely chop brown onion and garlic. Cut chicken breast into 2cm chunks. • Drain and rinse bamboo shoots (see ingredients). Rinse red lentils. • Place zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing until lightly browned, 5-6 minutes. Transfer to a bowl. To pan, cook onion until softened, 4-5 minutes. • Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water and coconut milk. Stir to combine. • Add lentils to the saucepan. Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 24-28 minutes. • Stir through cooked chicken, roasted zucchini and bamboo shoots until warmed, 1 minute (if the dhal is looking a little dry, add a splash of water!). Season to taste.

• In a small bowl, combine garlic and a good drizzle of olive oil. Season. • When the dhal has 10 minutes remaining, slice mini flour tortillas into 3cm strips. • Place tortilla strips in a single layer on a second lined oven tray and brush with the garlic oil. Bake until golden, 8-10 minutes.