Plant-Based Dhal-Loaded Spuds

Name: Plant-Based Dhal-Loaded Spuds with Green Salad, Almonds & Coconut Yoghurt
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 brown onion; 2 clove garlic; 1 bag celery; 1 carrot; 1 packet lentils; 1 packet tomato paste; 1 packet coconut milk; 1 sachet vegetable stock powder; ¼ cup water; drizzle white wine vinegar; 1 bag mixed salad leaves; 1 bag mint; 1 packet Plant-Based Coconut Yoghurt; ½ packet flaked almonds; 1 tomato; 1 sachet Mumbai spice blend

with Green 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 baked potatoes. Trust us, it works.

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

•Climate Superstar

Allergens:

Almond

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

2 clove

garlic

1 bag

celery

carrot

1 packet

lentils

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, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

tomato

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

¼ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2469 kJ

Fat21.1 g

of which saturates18 g

Carbohydrate65.6 g

of which sugars21.3 g

Protein27.4 g

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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. • 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.

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

• 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.

• 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.

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

• Divide 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!