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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: This dish was a hit, even for those new to lentils. Some preferred regular yoghurt over the plant-based coconut version.
- Suggestions: Consider offering a choice between plant-based coconut yoghurt and regular yoghurt to suit different tastes.
