Orange & coconut salad
Cool down a curry with this fresh and light fruity salad with toasted creamy coconut, parsley, onion and lime
Baked potatoes with spicy dhal
Serves 2
Easy
Prep:
Cook:
Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney
Skip to ingredients
- 2 baking potatoes(Vivaldi have a lovely, creamy texture)
- 1 tbsp sunflower oil
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- ½ tsp turmeric
- 1 onionthinly sliced
- 3 garlic clovessliced
- 1 red chillideseeded and sliced
- 85g red lentils
- 1 tomatochopped
- 400ml vegetable stock
- 210g can chickpeasdrained
- good handful chopped coriander
- chutneyor lime pickle, to serve
Nutrition: per serving
- kcal556
- fat8g
- saturates1g
- carbs96g
- sugars10g
- fibre12g
- protein23g
- salt1.1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
step 2
While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
step 3
Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.
