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Cheezy Dhal-Loaded Jacket Potatoes

Cheezy Dhal-Loaded Jacket Potatoes

with Cucumber Salad, Almonds & Coconut Yoghurt

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Bursting with Indian-inspired flavours, this winner plant-based dinner is comfort on a plate. If you love lentil dhal over rice, wait till you try it on the cheezy baked potatoes. Trust us, it works.

This recipe is under 650kcal per serving.

Tags:Plant BasedUnder 650kcalNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree Nuts

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 Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

brown onion

2 clove

garlic

1

cucumber

1

carrot

1 tin

lentils

1 packet

tomato paste

1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

mixed salad leaves

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

mint

1 packet

plant-based coconut yoghurt

(May be present Milk)

1 packet

plant-based shredded Cheddar cheese

1 sachet

Mumbai spice blend

(May be present Gluten)

Not included in your delivery

olive oil

¼ cup

water

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2424 kJ
Fat27.8 g
of which saturates21 g
Carbohydrate68.6 g
of which sugars19.3 g
Protein18.8 g
Sodium2067 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 200°C/180°C fan-forced. Slice potato into halves. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. Sprinkle with plant-based shredded Cheddar cheese. • Return to oven to bake until golden, a further 6-8 minutes.

TIP: If your oven tray is crowded, divide the potatoes between two trays.

2

• While the potatoes are baking, finely chop brown onion and garlic. • Roughly chop cucumber. • Grate carrot. • Drain and rinse lentils.

3

• When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion and carrot, tossing, until tender, 4-5 minutes.

4

• Add garlic, Mumbai spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.

5

• While the dhal is simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves and cucumber. • Toss to coat.

6

• Divide cheezy jacket potatoes and cucumber salad between plates. • Spoon dhal over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!