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Plant-Based Cheezy Dhal-Loaded Spuds 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.

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Under 650kcal Climate Superstar Plant Based winter-cravings
Prep: 50 mins
Cook: 50 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 potatoes
  • 1 brown onion
  • 2 garlics
  • 1 bag celery
  • 1 carrot
  • 1 packet tomato paste
  • 1 packet coconut milk
  • 1 sachet vegetable stock powder
  • 0.25 cups water
  • 1 white wine vinegar
  • 1 bag mixed salad leaves
  • 1 bag mint
  • 1 packet plant-based coconut yoghurt
  • 0.5 packets flaked almonds
  • 1 packet plant-based grated cheese
  • 1 sachet mumbai spice blend
  • 1 packet lentils
  • olive oil
  • 4 potatoes
  • 2 brown onions
  • 4 garlics
  • 1 bag celery
  • 2 carrots
  • 1 packet tomato paste
  • 2 packets coconut milk
  • 1 sachet vegetable stock powder
  • 0.5 cups water
  • 1 white wine vinegar
  • 1 bag mixed salad leaves
  • 1 bag mint
  • 1 packet plant-based coconut yoghurt
  • 1 packet flaked almonds
  • 2 packets plant-based grated cheese
  • 1 sachet mumbai spice blend
  • 2 packets lentils

Instructions

  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. Sprinkle with
    plant-based grated cheese.
    • 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, then set aside.
    • 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, vegetable stock
    powder and the water. Simmer until thickened,
    2-4 minutes.
    • Season with salt and pepper to taste.
  5. • While 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
    celery. Toss to coat.
  6. • Divide cheezy 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!