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Plant-Based Cheezy Dhal-Loaded Spuds
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Plant-Based Cheezy Dhal-Loaded Spuds

Plant-Based Cheezy Dhal-Loaded Spuds

with Cucumber Salad, Almonds & Coconut Yoghurt

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 Based
Under 650kcal
Climate Superstar
Allergens:
Almond

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
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1

brown onion

2 clove

garlic

1 bag

celery

1

carrot

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

mixed salad leaves

1 bag

mint

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

½ packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 sachet

Mumbai spice blend

1 packet

Plant-based Grated Cheese

1 packet

lentils

Not included in your delivery

olive oil

¼ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2612 kJ
Fat23.7 g
of which saturates20.4 g
Carbohydrate68.6 g
of which sugars20.1 g
Protein27.4 g
Sodium1830 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
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 grated 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
2

• While potatoes are baking, finely chop brown onion and garlic. • Roughly chop celery, then set aside. • Grate carrot. • Drain and rinse lentils.

3
3

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

4
4

• Add garlic, Mumbai spice blend and tomato paste to frying pan. 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
5

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

6
6

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