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.
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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)
1
olive oil
1.66 cup
water
• 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!