Dhal-Loaded Jacket Potatoes
with Cucumber 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 the cheezy 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
cucumber
1
carrot
1 tin
lentils
1 packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mint
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
¼ cup
water
1 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, 40-45 minutes. TIP: If your oven tray is crowded, divide the potatoes between two trays.
• While the potatoes are baking, finely chop brown onion and garlic. • Roughly chop cucumber, then set aside. Grate carrot. Drain and rinse lentils.
• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes.
• Add garlic, Mumbai spice blend and tomato paste. 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 the dhal is simmering, combine a drizzle of the white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and cucumber. Toss to coat.
• Divide baked jacket potatoes and cucumber salad between plates. • Spoon dhal over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!