Crispy Bombay Potatoes
with Cilantro Cauliflower Salad & Tahini Yogurt
Yukon Golds make for the perfect crispy smashed potato, with their creamy flesh and thin skin. After par-cooking the potatoes, you gently smash the to create little nooks and crannies that absorb flavor and get crispy golden-brown.
INGREDIENTS
- 1/3 cup beluga lentils, rinsed and sorted
- 10 oz Yukon Gold potatoes
- 6 oz cauliflower florets, cut into bite-size pieces
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt (divided)
- 2 tbsp tahini
- 1 red onion, peeled and thinly sliced
- 1 lime, juiced
- 2 garlic cloves, peeled and thinly sliced
- 1 tbsp brown mustard seeds
- 1 tbsp cumin seeds
- 0.5 oz cilantro, leaves and tender stems roughly chopped
- 1 tbsp + 2 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 400°F. Combine lentils and 1 cup water in small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. Drain. (4-serving meal: use 2 cups water) (TIPS: To “sort” (as indicated in the ingredients list) means to discard any naturally occurring debris. Beluga lentils should be slightly firm when properly cooked.
Cover potatoes with 1 inch water in medium saucepan and bring to a boil. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain and let cool slightly.
Combine cauliflower, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned, 10 to 12 minutes. (4-serving meal: use 4 tsp olive oil)
Stir together just ½ cup yogurt, tahini, and a pinch of salt and pepper in medium bowl. In separate bowl, combine onion, lime juice, and a pinch of salt and pepper and toss. (4-serving meal: use 1 cup yogurt) (TIP: Keep remaining yogurt for your own use.)
Place cooled potatoes on clean work surface and gently press each potato until sides blister open. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add smashed potatoes, garlic, mustard seeds, cumin seeds, ½ tsp salt, and a pinch of pepper. Cook potatoes until crispy, 5 to 8 minutes per side. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt)
Stir roasted cauliflower and cilantro into bowl with pickled onion. Spread tahini yogurt on plates. Top with lentils, crispy Bombay potatoes, and cilantro cauliflower salad. Enjoy!
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