Cauliflower and Lentil Dal
Every week we sit down and go through all your recipe scores and comments and they make a huge difference to the way our menu planning whiz, Ellie 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Onion
1
Garlic Clove
½
Cauliflower
½
Coriander
1
Green Beans
1
Curry Powder Mix
1
Tomato Puree
1
Chopped Tomatoes
100
Red Split Lentils
1
Vegetable Stock Pot
(Contains: Celery, Sulphites)
½
Greek Style Yoghurt
(Contains: Milk)
Not included in your delivery
200
Water
Utensils
Instructions
Peel and very finely chop the onion and peel and grate the garlic (or use a garlic press if you have one). Cut the cauliflower into bite-sized florets. Roughly chop the coriander. Chop the green beans into thirds and discard the ends.
Heat a splash of oil in a large pot on medium-low heat. Add your onion and slowly cook for 5 mins, then add your garlic and cook for a further minute. Season with a pinch of salt and a few grinds of black 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 specified 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 12-15 mins or until tender.
When your cauliflower is halfway through cooking add your green beans and cook for 6-7 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 two-thirds of 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 in a bowl with a dollop of yoghurt poured over, and the remaining coriander sprinkled on top.
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