Roast Chicken & Veggie Curry Lentil Dhal

Name: Roast Chicken & Veggie Curry Lentil Dhal with Garlic Yoghurt & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 tomato; 1 carrot; 3 clove garlic; 1 packet ginger paste; 1 packet mild curry paste; 1 packet vegetable stock pot; 1 packet red lentils; 2.5 cup water; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 packet chicken breast; 1 bag Peeled & Chopped Pumpkin; 1 tin coconut milk; 1 bag coriander

with Garlic Yoghurt & Flaked Almonds

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It's curry night tonight so we've gathered all of our fave ingredients that pack the best punch! Red lentils are the star of the show and when you pair them with curry paste and some superstar veggies, you'll want to make every night, curry night!

Allergens:

Almond

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

carrot

3 clove

garlic

1 packet

ginger paste

1 packet

mild curry paste

1 packet

vegetable stock pot

1 packet

red lentils

(May be present: Wheat, Gluten, Lupin, Soy.)

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

chicken breast

1 bag

Peeled & Chopped Pumpkin

1 tin

coconut milk

1 bag

coriander

Not included in your delivery

olive oil

2.5 cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2891 kJ

Fat31.4 g

of which saturates18.5 g

Carbohydrate59.9 g

of which sugars30.2 g

Protein62.1 g

Sodium1953 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Slice carrot into half-moons. • Place carrot and peeled & chopped pumpkin on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato. Finely chop garlic. Cut chicken breast into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook 1/2 the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and mix to combine. Season to taste.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned, 4-5 minutes. • Add tomato, stirring until starting to soften, 1-2 minutes. • Add ginger paste, mild curry paste and remaining garlic and cook, stirring until fragrant, 1-2 minutes.

• To pan, stir in coconut milk, vegetable stock pot, red lentils, the water and brown sugar. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. • Stir in roast veggies and baby spinach leaves, until wilted and combined. Season to taste.

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

• Divide veggie curry lentil and chicken soup between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds. Tear over coriander to serve. Enjoy!