BALANCED Roasted Cauliflower
with Dal and Yoghurt
- Milk
Ingredients
1 pot(s)
Zanzibar Style Curry Powder
½ unit(s)
Green Chilli
150 grams
Green Beans
100 grams
Red Split Lentils
15 grams
Flaked Almonds
1 carton(s)
Finely Chopped Tomatoes
1 unit(s)
Garlic Clove
2 tsp
Ground Turmeric
½ pot(s)
Nigella Seeds
½ sachet(s)
Vegetable Stock Powder
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Cauliflower
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
250 milliliter(s)
Water for the Dal
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the cauliflower into florets (like small trees!), pop the florets in a bowl and season with salt and pepper. Drizzle on a little oil, then sprinkle on the turmeric and half the nigella seeds. Toss to distribute all the flavours evenly. Roast on a baking tray until soft and golden, 20-25 mins. Turn halfway through cooking.
Meanwhile, halve, peel and thinly slice the red onion. Roughly chop the coriander (stalks and all). Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Thinly slice the green chilli. Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook for 5 mins, stirring occasionally. Add the garlic and Zanzibar curry powder. Cook for 1 minute more.
Stir in the red lentils and coat in the spices, then add the chopped tomatoes, stock powder and water (see ingredients for amount). Stir to dissolve the stock. Bring to a boil, the lower the heat to a simmer, put a lid on and leave to cook for 12 mins. Stir occasionally to make sure the lentils aren't catching.
While the dal is bubbling away, heat a frying pan over medium heat (no oil!). Add the flaked almonds and remaining nigella seeds. Cook until the almonds are golden, 2-4 mins. Stir frequently and watch them like a hawk, they burn easily! When done, keep to one side.
Once the lentil mix has been cooking for 12 mins, stir in the green beans and cook until tender for 8-10 mins. Tip: Don’t worry if the dal is drying out a little – just add a bit more water to get a looser consistency. Remove the lid while the beans cook and stir occasionally.
When the beans are cooked and the lentils are tender, stir through half the coriander. Season with salt and pepper to taste. Serve the dal in bowls, topped with the cauliflower florets. Finish with a dollop of yoghurt, a sprinkle of almonds, green chilli and the remaining coriander. Enjoy!
