Every week we sit down and go through all your recipe scores and comments, and they make a huge difference to the way Head Chef Patrick plans your future dinners. The humble dal is a great example. Of all the Indian recipes we’ve created, this one stands out from the crowd both in taste and pure, body-nourishing warmth.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Organic Chopped Tomatoes
Red Split Lentils
Vegetable Stock Pot(ContainsCelery, Sulphites)
Greek Style Yoghurt(ContainsMilk)
Peel and very finely chop the onion and the garlic. Chop the cauliflower into bite-sized florets. Roughly chop the coriander. Chop the beans into thirds and discard the ends.
Heat a splash of oil in a large pot on medium-low heat. Add your onion and garlic and slowly cook for 5 mins. Season with a pinch of salt and a few grinds of pepper. Tip: If the onion starts to brown turn the heat down a bit.
Once your onions are soft, add the curry powder and stir.
Stir in the tomato purée and then add the chopped tomatoes. Add another pinch of salt and a sprinkle of sugar (if you have some). Add the red lentils, the water (amount as stated in the ingredient list) and the vegetable stock pot. Bring to a gentle simmer, put a lid on and leave for 5 mins.
Remove the lid and add your cauliflower. Cook for around 10 mins or until your cauliflower is tender.
When your cauliflower is halfway through cooking add your green beans and cook for 5 more mins. Tip: Don’t worry if the dal is drying out a little – just add a bit more water to get a looser consistency.
Stir through your coriander and some of the yoghurt. Tip: At this stage it’s crucial to taste for seasoning - have a spoonful and add more salt and pepper to lift the flavours to their max!
Serve with a little more coriander and a nice big dollop of yoghurt.