What are the main ingredients in Opulent Tandoori Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Opulent Tandoori Nachos?

Calories: 906, Carbs: 101 grams, Fat: grams, Protein: 62.5 grams, Sugar: 25.7 grams, Salt: 3189 grams

How do I prepare Opulent Tandoori Nachos?

A FUSION FEAST!: Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot! PREP THE DHAL!: Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion and the Tandoori Rub, to taste, and fry for about 4-5 minutes until the onions are soft and translucent. Add the drained lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste. POPP-ADOMS...: Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside. MELTING MOMENT!: Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 6-7 minutes until the cheese has melted and started bubbling. DOLLOPING DELIGHT: In a bowl, combine the coriander & hemp pesto, lime zest and the cottage cheese. Season to taste and set aside for serving.

What should be prepared from my kitchen to make Opulent Tandoori Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Opulent Tandoori Nachos

Name: Opulent Tandoori Nachos
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Get ready to experience the flavours of Indian-inspired cuisine combined with the textures of a nacho bowl. Crispy poppadoms mingling with lush tandoori lentils, held together with golden melted cheese and dolloped with coriander & hemp infused cottage cheese. Yes please.

Opulent Tandoori Nachos

with cheese, poppadom & spiced lentils

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Fresh Chilli
Fresh Chillies
Fresh Coriander
Grated Mozzarella & Cheddar Cheese Mix
Lentils
Lime
Limes
Low Fat Cottage Cheese
NOMU Tandoori Rub
Onion
Onions
Poppadoms
Spinach
The Real Food Factory Coriander & Hemp Pesto

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion and the Tandoori Rub, to taste, and fry for about 3-4 minutes until the onions are soft and translucent. Add the drained lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 6-7 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lime zest and the cottage cheese. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!

Onion - 1
Fresh Chilli - 1
NOMU Tandoori Rub - 15ml
Lentils - 120g
Cooked Chopped Tomato - 200g
Spinach - 50g
Poppadoms - 4
Grated Mozzarella & Cheddar Cheese Mix - 75g
The Real Food Factory Coriander & Hemp Pesto - 15ml
Lime - 1
Low Fat Cottage Cheese - 65ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion and the Tandoori Rub, to taste, and fry for about 4-5 minutes until the onions are soft and translucent. Add the drained lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 6-7 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lime zest and the cottage cheese. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!

Onion - 1
Fresh Chilli - 1
NOMU Tandoori Rub - 30ml
Lentils - 240g
Cooked Chopped Tomato - 400g
Spinach - 100g
Poppadoms - 8
Grated Mozzarella & Cheddar Cheese Mix - 150g
The Real Food Factory Coriander & Hemp Pesto - 30ml
Lime - 1
Low Fat Cottage Cheese - 125ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion and the Tandoori Rub, to taste, and fry for about 5-6 minutes until the onions are soft and translucent. Add the drained lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 15-20 minutes. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 7-10 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lime zest and the cottage cheese. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!

Onions - 2
Fresh Chillies - 2
NOMU Tandoori Rub - 45ml
Lentils - 360g
Cooked Chopped Tomato - 600g
Spinach - 150g
Poppadoms - 12
Grated Mozzarella & Cheddar Cheese Mix - 225g
The Real Food Factory Coriander & Hemp Pesto - 45ml
Limes - 2
Low Fat Cottage Cheese - 170ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion and the Tandoori Rub, to taste, and fry for about 6-7 minutes until the onions are soft and translucent. Add the drained lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 15-20 minutes. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 7-10 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lime zest and the cottage cheese. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!