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

Crispy Bombay Potatoes

with Cilantro Cauliflower Salad & Tahini Yogurt

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
480
FAT
15g
CARBOHYDRATES
72g
PROTEIN
21g

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INGREDIENTS

  1. ⅓ cup beluga lentils, rinsed and sorted
  2. 12 oz red bliss potatoes
  3. 6 oz cauliflower florets, chopped into bite-size pieces
  4. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  5. 2 tbsp tahini
  6. 1 onion, thinly sliced
  7. 1 lime, juiced
  8. 2 garlic cloves, peeled and sliced
  9. 1 tbsp brown mustard seeds
  10. 1 tbsp cumin seeds
  11. ½ oz fresh cilantro, leaves and tender stems roughly chopped
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Large skillet, Medium saucepan, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
480
FAT
15g
CARBOHYDRATES
72g
PROTEIN
21g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 400°F. Add beluga lentils and 1 cup 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. TIP: Beluga lentils should be slightly firm, not mushy, when properly cooked.

2
Boil the potatoes

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

3
Roast the cauliflower

Add cauliflower, 2 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 just ½ cup yogurt, tahini, and a pinch of salt and pepper to a medium bowl and stir the tahini yogurt. In a separate bowl, combine onion, lime juice, and a pinch of salt and pepper, and toss. TIP: Keep any remaining yogurt and onion for your own use.

5
Crisp the potatoes

Place cooled potatoes on a cutting board and use the palm of your hand to gently press each potato until the sides blister open. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat and 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.

6
Serve

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

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