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North Indian Style Cauliflower & Lentil Dal

North Indian Style Cauliflower & Lentil Dal

with Caramelised Onion and Spinach

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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.

Tags:WW ApprovedVeggieUnder 650 calories
Allergens:NutsCelery

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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

15 grams

Flaked Almonds

(ContainsNuts)

300 grams

Cauliflower Florets

1 sachet

Tomato Puree

2 sachet

North Indian Style Spice Mix

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

½ unit(s)

Lime

100 grams

Baby Spinach

Not included in your delivery

½ tsp

Sugar

150 milliliter(s)

Water for the Dal

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1985 kJ
Energy (kcal)475 kcal
Fat24.6 g
of which saturates16.9 g
Carbohydrate39 g
of which sugars12.2 g
Protein18.4 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Sieve
Bowl
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C.
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 large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Transfer to a bowl and set aside.

2

Pop the (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the onion and sugar (see ingredients for amount). Season with salt and pepper, then fry until soft and sweet, 8-10 mins, stirring occasionally.

3

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. Turn halfway through.

4

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, then pour in the coconut milk, water for the dal (see ingredients for amount), vegetable stock paste and lentils. Bring the mixture to a simmer and cook until the sauce has thickened, 8-10 mins.
Meanwhile, halve the lime.

5

Once thickened, add the spinach to the dal a handful at a time until wilted and piping hot, 2-3 mins.
Remove from the heat and squeeze in some lime juice. Taste and add salt, pepper and more lime juice if needed.

6

Spoon the dal into your serving bowls and top with the roasted cauliflower. Sprinkle over the toasted almonds to finish. Enjoy!