Cauliflower and Lentil Dal

Name: Cauliflower and Lentil Dal
Total time: 40 min
Yield: 2
Cuisine: Indian
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; 200 Water; 1 Vegetable Stock Pot; ½ Greek Style Yoghurt

Recipe Development TeamPublished on December 01, 2016

Get 50% off 1st box + free snacks for life!

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.

Tags:

One Pot Wonder

•Spicy

•Veggie

Allergens:

Celery

•Sulphites

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Onion

Garlic Clove

Cauliflower

Coriander

Green Beans

Curry Powder Mix

Tomato Puree

Chopped Tomatoes

100

Red Split Lentils

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Greek Style Yoghurt

(Contains: Milk)

Not included in your delivery

200

Water

Nutritional information

Energy (kJ)1456 kJ

Energy (kcal)348 kcal

Fat8 g

of which saturates3 g

Carbohydrate50 g

of which sugars20 g

Protein21 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Pot

Cooking Instructions and Tips

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.