Plant-Based Dhal-Loaded Spuds

Name: Plant-Based Dhal-Loaded Spuds with Cherry Tomato Salad & Tamarind Chutney
Total time: 50m
Yield: 2
Ingredients: 1 Brown Onion; 1 Carrot; 1 Celery; Coconut Milk; 1 packet Flaked Almonds; 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; 1 packet Tomato Paste; 1 drizzle olive oil; ¼ cup water; 1 drizzle white wine vinegar

with Cherry Tomato Salad & Tamarind Chutney

4.0(82)

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Calories

:

645 kcal

Protein

:

27.3g protein

Difficulty

:

Easy

Allergens:

Almond
Soy
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
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 baked potatoes. Trust us, it works.

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

Ingredients

Serving amount

1

Brown Onion

1

Carrot

1

Celery

Coconut Milk

1 packet

Flaked Almonds

(Contains: Almond, May contain traces of allergens, 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

Nutritional Values

Calories645 kcal

Energy (kJ)2700 kJ

Fat27.2 g

of which saturates18.1 g

Carbohydrate66.5 g

of which sugars25 g

Dietary Fibre22.1 g

Protein27.3 g

Sodium1290 mg

Potassium261 mg

Calcium3.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

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. Halve snacking tomatoes • 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, stock concentrate and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.

5

• 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.

6

• 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.

If keeping a portion for later, allow it to cool slightly, then transfer it to a shallow, microwave-safe container and refrigerate promptly. When reheating, microwave on high until piping hot (above 60°C), stirring halfway through. Do not leave the food at room temperature for more than 2 hours. Consume within 3 days. Enjoy!