Mild Sri Lankan spices work their magic with hearty lentils and creamy coconut milk in your new favourite dhal recipe. Oven-baked tortilla chips work a treat for scooping up the deliciousness.
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.
vegetable stock powder
red lentils(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
baby spinach leaves
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
roasted almonds(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)
Sri Lankan spice blend(May be present Gluten)
Preheat the oven to 200°C/180°C fan-forced. Chop the cauliflower into small chunks. Thinly slice the carrot into half-moons. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, thinly slice the brown onion. Peel and cut the potato into bite-sized chunks. Finely grate the garlic.
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the Sri Lankan spice blend (see ingredients), tomato paste, ginger paste and 1/2 the garlic and cook, stirring until fragrant, 1 minute. Add the water, coconut milk and vegetable stock powder. Stir to combine.
Add the potato and red lentils. Bring to the boil, then reduce the heat to medium-low. Cover with a lid and cook, stirring occasionally, until the lentils and potatoes are softened and the dhal is thickened, 20-25 minutes. Stir through the salt, baby spinach leaves, roasted veggies and a pinch of pepper, until warmed through.
TIP: If the dhal is looking a little dry at any point, just add a splash of water.
When the dhal has 10 minutes remaining, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the remaining garlic and a pinch of salt and pepper in a small bowl. Slice the mini flourtortillas (see ingredients) into 3cm strips. Place the tortilla strips in a single layer on a second lined oven tray and drizzle or brush with the garlic oil. Bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla don't fit in a single layer.
Roughly chop the roasted almonds and coriander. Divide the Sri Lankan potato and cauliflower dhal between bowls. Garnish with the coriander, almonds and chilli flakes (if using). Serve with the garlic tortilla chips.