Plant-Based Cheezy Dhal-Loaded Potatoes
with Cucumber Salad, Almonds & 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 cheezy baked potatoes. Trust us, it works. This recipe is under 650kcal per serving.
Ingredients
2
potato
1 packet
Plant-based Grated Cheese
1
brown onion
2 clove
garlic
1 stalk
celery
1
carrot
1 tin
lentils
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
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)
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, 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.
• While the potatoes are baking, finely chop brown onion and garlic. • Roughly chop celery, then set aside. Grate carrot. Drain and rinse lentils.
• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook onion and carrot, stirring, until tender, 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 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.
• Divide cheezy jacket potatoes and 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The dhal is a standout — warmly spiced, creamy, and full of flavour, with the coconut yoghurt adding a pleasant tang. Some found the dish a touch salty or sweet, so season gradually and taste as you go.
- Ease of prep: Most found this straightforward to pull together, though the baking time means it suits a relaxed evening rather than a quick weeknight.
- Suggestions: Simmering the dhal for closer to 20 minutes helps the carrot soften and the flavours develop further. Some added chilli flakes for extra heat, while one reviewer tried scooping out the potato flesh and mixing it through the dhal before refilling the skins — a fun variation worth trying.
- Leftovers: The dhal keeps well and reheats beautifully — several reviewers cooked fresh potatoes the next day and spooned leftover dhal straight over the top.
- Portions: A number of reviewers noted the potatoes were quite small; adding an extra potato or two is an easy fix if you're feeding bigger appetites.
- Plant-based cheese: The plant-based cheese does not melt in the same way as regular cheese, but several reviewers noted it still added a pleasant salty crispness — some swapped in their own cheese with good results.
