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Cauliflower and Lentil Dal

Cauliflower and Lentil Dal

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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.

Tags:HealthyOne Pot WonderVeggie

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)


½ bunch(es)


1 pack(s)

Green Beans

1 tbsp

Curry Powder

1 tbsp

Tomato Puree

1 tin(s)

Organic Chopped Tomatoes

100 grams

Red Split Lentils

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ pot(s)

Greek Style Yoghurt


Not included in your delivery

200 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1456.0320000000002 kJ
Energy (kcal)348 kcal
Fat8.0 g
of which saturates3.0 g
Carbohydrate50 g
of which sugars20.0 g
Protein21 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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.