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Crispy Bombay Potatoes with Cilantro Cauliflower Salad & Tahini Yogurt
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
55 min
CALORIES
550
FAT
18g
CARBOHYDRATES
77g
PROTEIN
24g

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INGREDIENTS

  1. 6 oz beluga lentils, rinsed and sorted
  2. 10 oz Yukon Gold potatoes
  3. 6 oz cauliflower florets, cut into bite-size pieces
  4. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt (divided)
  5. 2 tbsp tahini
  6. 1 red onion, peeled and thinly sliced
  7. 1 lime, juiced
  8. 2 garlic cloves, peeled and thinly sliced
  9. 1 tbsp brown mustard seeds
  10. 1 tbsp cumin seeds
  11. 0.5 oz cilantro, leaves and tender stems roughly chopped
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, tree nuts (cashew, coconut)
Tools: Small saucepan with lid, Medium saucepan, Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
55 min
CALORIES
550
FAT
18g
CARBOHYDRATES
77g
PROTEIN
24g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

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 any remaining water. (4-serving meal: use 2 cups water) (TIPS: To “sort” (as indicated in the ingredients list) means to look for and discard any naturally occurring debris or stones. Beluga lentils should be slightly firm, not mushy, when properly cooked.

2
Boil the potatoes

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.

3
Roast the cauliflower

Combine cauliflower, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until well browned, 10 to 12 minutes. (4-serving meal: use 4 tsp olive oil)

4
Make the tahini yogurt and pickled onion

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.)

5
Crisp the potatoes

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 golden brown and crispy, 5 to 8 minutes per side. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt)

6
Serve

Add roasted cauliflower and cilantro to bowl with pickled onion. Spread tahini yogurt on plates. Top with lentils, crispy Bombay potatoes, and cilantro cauliflower salad. Enjoy!

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