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: 1 packet Coconut Milk; 1 Celery; 2 Garlic; 1 packet Flaked Almonds; 1 packet Plant-Based Coconut Yoghurt; 1 packet Lentils; 1 sachet Mumbai Spice Blend; 1 Brown Onion; 1 packet Mint; 2 Potato; 1 Tomato; 1 packet Tomato Paste; 1 sachet Vegetable Stock Powder; 1 packet Mixed Salad Leaves; 1 Carrot

with Green Salad, Almonds & Coconut Yoghurt

4.5(75)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

610 kcal

Protein

:

27.9g protein

Preparation Time

:

50 minutes

Difficulty

:

Easy

Allergens:

Almond
Celery
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Coconut Milk

1

Celery

2

Garlic

1 packet

Flaked Almonds

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

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk.)

1 packet

Lentils

1 sachet

Mumbai Spice Blend

1

Brown Onion

1 packet

Mint

2

Potato

1

Tomato

1 packet

Tomato Paste

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Mixed Salad Leaves

1

Carrot

Nutritional Values

Calories610 kcal

Energy (kJ)2550 kJ

Fat24 g

of which saturates18.9 g

Carbohydrate63.9 g

of which sugars19.5 g

Dietary Fibre24 g

Protein27.9 g

Sodium1220 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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. • 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

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

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

• 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

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

6

• 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!