Sweet Potato, Chicken & Lentil Dhal
with Flatbread & Yoghurt
Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and chicken and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the warm toasted tortilla slices.
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.
Ingredients
1
sweet potato
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 packet
ginger paste
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
chicken breast
1 packet
coconut milk
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai spice blend
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1
Long Chilli (Optional)
Not included in your delivery
1
olive oil
1.66 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. • Cut sweet potato into small chunks. • Cut chicken breast into 2cm 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.
• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook chicken until browned and cooked through, 4-5 minutes. • 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.
• To 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.
• Drizzle (or brush) each flatbreads with olive oil. Heat a large frying pan over medium-high heat. • Cook flatbreads until golden and warmed through, 1-2 minutes each side.
• 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 sweet potato, chicken and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with flatbreads. Enjoy!