Plant-Based Dhal-Loaded Spuds
with Green Salad, Almonds & Tamarind Chutney
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1
Carrot
1
Celery
1 packet
Coconut Milk
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Garlic
1 packet
Lentils
1 packet
Mint
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
2
Potato
1 packet
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 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. • 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. Halve snacking tomatoes • 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, stock concentrate 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, tomatoes 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 tamarind chutney. Enjoy!
