Chicken-Lentil Loaded Spuds & Tomato-Kale Salad
with Coconut Yoghurt- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 baked potatoes. Trust us, it works. *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Ingredients
2
potato
1
brown onion
2 clove
garlic
1 punnet
snacking tomatoes
1
carrot
1 packet
brown lentils
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
kale & spinach
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
mint
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk.)
1 packet
chicken breast
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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, 45-50 minutes.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomato, then set aside. • Grate carrot. • Drain and rinse half of the lentils. • Cut chicken into 2cm chunks.
• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook chicken with onion and carrot, until browned and cooked through, 4-5 minutes.
• 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.
• While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add kale & spinach and tomato. Toss to coat.
• Divide jacket potatoes and cucumber salad between plates. • Spoon chicken and lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!
