North Indian Style Cauliflower & Lentil Dal
with Caramelised Onion and Spinach
This delicious North Indian Style Cauliflower & Lentil Dal has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Warming with a slight kick, this North Indian style spice mix gives any dish a tasty boost. Made with spices common in Indian cuisine, this spice mix contains ingredients such as chilli flakes, ground cumin, ground turmeric and ginger, making its aromatic taste perfect for roasting veg and pan-frying meat, as well as a flavour driver in curries.
SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
300 grams
Cauliflower Florets
1 sachet(s)
North Indian Style Spice Mix
30 grams
Tomato Puree
200 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
(Contains Celery)
½ unit(s)
Lime
40 grams
Baby Spinach
Not included in your delivery
½ tsp
Sugar for the Onions
100 milliliter(s)
Water for the Dal
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
Halve any large cauliflower florets and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over half the North Indian style spice mix. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins.
Once the onion has caramelised, add the garlic, tomato puree and remaining North Indian style spice mix to the pan. Stir-fry for 1 min.
Stir in the coconut milk, veg stock paste, lentils and water for the dal (see pantry for amount), then bring to a simmer.
Cook until thickened and the lentils are tender, 8-10 mins. Add a splash of water if it's too thick.
When the cauliflower has 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then roast for the remaining time.
Meanwhile, halve the lime (see ingredients for amount).
Once thickened, add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and squeeze in some lime juice. Taste and add salt, pepper and more lime juice if needed.
Spoon the dal into your serving bowls and top with the roasted cauliflower.
Enjoy!
