with Garlic Flatbreads & Coriander
Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut milk balances the spices to create a meal that's both delectable and nourishing. *Unfortunately, this week's celery was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Brown Onion
1
Red lentils
1 packet
Ginger paste
1 packet
Tomato paste
1 packet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 sachet
Water
2 cup
Coconut milk
1 packet
Vegetable stock powder
1 sachet
Peeled Pumpkin Pieces
1 bag
Garlic
2 clove
Flatbreads
2
Coriander
1 bag
Carrot
1
• Finely chop onion and carrot. Rinse red lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 4-5 minutes. • Add ginger paste, tomato paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder. Stir to combine.
• Add peeled pumpkin pieces and lentils to the pan. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. TIP: If the dhal is looking a little dry, just add a splash of water.
• Meanwhile, finely chop garlic. • In a small bowl, combine garlic and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.
• When the dhal has 5 minutes remaining, brush some garlic oil over both sides of flatbreads. • Heat a medium frying pan over medium-high heat. Toast flatbreads until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.
• Divide Indian pumpkin and veggie dhal between bowls. • Tear over coriander. Serve with garlic flatbreads. Enjoy!
2860
kJ
Energy (kJ)
28.3
g
Fat
15.7
g
of which saturates
101.6
g
Carbohydrate
19.3
g
of which sugars
28.9
g
Protein
2138
mg
Sodium
