Plant-Based Dhal-Loaded Spuds
with Green Salad, Almonds & Coconut Yoghurt
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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
brown onion
2 clove
garlic
1 bag
celery
1
carrot
1 packet
lentils
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 bag
mint
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
½ packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
tomato
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Nutritional Values
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 and tomato, then set aside. • 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, vegetable stock powder 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, tomato 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 a dollop of plant-based coconut yoghurt. Enjoy!