Crispy Bombay Potatoes

with Cilantro Cauliflower Salad & Tahini Yogurt

dinner

Lime Lentils Fruit Coconut Cilantro Cauliflower Cashews Seasonal Menu Spring Recipes Summer Recipes Winter Recipes <600 Calories Gluten-Free High-Protein Soy-Free Indian Beans/Legumes Nuts Root Vegetables Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
510
FAT
17g
CARBOHYDRATES
74g
PROTEIN
22g

MAIN INGREDIENTS

  1. ⅓ cup beluga lentils
  2. 12 oz red bliss potatoes
  3. 6 oz cauliflower florets
  4. 1 red onion
  5. 1 lime
  6. 2 garlic cloves
  7. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  8. 2 tbsp tahini
  9. 1 tbsp brown mustard seeds
  10. 1 tbsp cumin seeds
  11. ½ oz fresh cilantro
  12. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, coconut)
Nutrition

TOOLS

  • Large skillet
  • Medium saucepan
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 400°F. Add beluga lentils and 1 cup (2 cups) water to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. Drain any remaining water.

2
Boil the potatoes

Add red bliss potatoes to a medium saucepan, cover with 1 inch of water, and bring to a boil. Cook until fork-tender, 12 to 15 minutes. Drain potatoes and let cool.

3
Roast the cauliflower

Chop cauliflower florets into bite-size pieces. Add chopped cauliflower, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until well browned, 10 to 12 minutes.

4
Make the tahini yogurt and pickled onion

Add ½ cup (1 cup) yogurt, tahini, and a pinch of salt and pepper to a medium bowl and stir the tahini yogurt. Peel and thinly slice just ½ cup (1 cup) red onion. Halve and juice the lime(s). In a large bowl, combine the sliced red onion, lime juice, and a pinch of salt and pepper and toss.

5
Crisp the potatoes

Peel and slice the garlic. Place the boiled red bliss potatoes on a clean work surface and use a spoon or spatula to gently press down on each potato until the sides blister open. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet and add the smashed potatoes, sliced garlic, mustard seeds, cumin seeds, ½ tsp (1 tsp) salt, and a pinch of pepper. Cook potatoes until golden brown and crispy, 5 to 8 minutes per side.

6
Serve

Roughly chop the cilantro. Add the roasted cauliflower and chopped cilantro to the bowl with the pickled onion. Spread the tahini yogurt on large plates. Top with cooked beluga lentils, crispy Bombay potatoes, and cilantro cauliflower salad. Bon appétit!