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.
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 war 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.
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
Nutritional information
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.
