Indian Sweet Potato & Lentil Dhal

Name: Indian Sweet Potato & Lentil Dhal with Flatbreads, Yoghurt & Fresh Chilli
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet lentils; 1 sweet potato; 1 packet ginger paste; 1 sachet mild North Indian spice blend; 1 sachet Mumbai Spice Blend; 1 packet Tomato Paste; ¾ cup water; 1 packet coconut milk; 4 flatbread; 1 packet baby spinach leaves; 1 Long Chilli (Optional); 1 packet Greek-style yoghurt; 1 packet coriander

with Flatbreads, Yoghurt & Fresh Chilli

Get up to $200 off!

Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the warm toasted flatbreads.

We’ve replaced the red lentils in this recipe with lentils due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

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 Time40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

lentils

sweet potato

1 packet

ginger paste

1 sachet

mild North Indian spice blend

1 sachet

Mumbai Spice Blend

1 packet

Tomato Paste

1 packet

coconut milk

flatbread

1 packet

baby spinach leaves

Long Chilli (Optional)

1 packet

Greek-style yoghurt

1 packet

coriander

Not included in your delivery

olive oil

¾ cup

water

Nutritional Values

Energy (kJ)3432 kJ

Calories820 kcal

Fat32.4 g

of which saturates18.7 g

Carbohydrate97.6 g

of which sugars22.9 g

Dietary Fibre18.7 g

Protein28.9 g

Sodium1187 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse 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 the sweet potato between two trays.

• When the veggies have 15 minutes remaining, 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 and coconut milk, stirring to combine.

• Add lentils to saucepan. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 4-6 minutes.

• Meanwhile, drizzle (or brush) flatbreads with olive oil. • Heat a large frying pan over medium-high heat. Cook a flatbread until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. Repeat with remaining flatbreads and olive oil.

• 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.

• Thinly slice long chilli (if using). • Divide Indian sweet potato and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt, sprinkle with chilli and tear over coriander. • Serve with flatbreads. Enjoy!