Lentil Loaded Spuds & Tomato Salad
with 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 the 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 packet
snacking tomatoes
1
carrot
1 packet
lentils
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
½ packet
vegetable stock pot
1 packet
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. )
½ packet
mint
1 packet
Tamarind Chutney
(Contains Soy;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
¼ cup
water
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 the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse lentils.
• When the 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.
• To pan, add garlic, Mumbai spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock pot (see ingredients) and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.
• While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste, then add mixed salad leaves and tomato. Toss to coat.
• Divide potatoes and tomato salad between serving plates. • Spoon lentil dhal over potatoes. • Sprinkle with flaked almonds. • Tear over mint (see ingredients). • Serve with tamarind chutney. Enjoy!