Plant-Based Dhal-Loaded Spuds
with Cherry Tomato Salad & Tamarind Chutney
Bursting with Indian-inspired flavours, this winner plant-based dinner is comfort on a plate. If you love 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 packet
Mixed Salad Leaves
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
Lentils
1 sachet
Mumbai Spice Blend
1
Brown Onion
1 packet
Mint
2
Potato
1 packet
Tomato Paste
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1
Carrot
1 packet
Snacking Tomatoes
1 packet
Tamarind Chutney
(Contains: Soy;)
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, roughly chop celery.
• Halve snacking tomatoes.
• Finely chop brown onion and garlic.
• 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 to taste with salt and pepper.
• While dhal is simmering, in a medium bowl combine
a drizzle of white wine vinegar and olive oil.
• Season to taste, then add mixed salad leaves,
tomatoes and celery. Toss to coat.
• Divide jacket potatoes and cherry tomato salad
between plates.
• Spoon dhal over potatoes.
• Sprinkle with flaked almonds (see ingredients).
• Tear over mint leaves.
• Serve with tamarind chutney. Enjoy!
