North Indian Style Cauliflower & Lentil Dal
with Caramelised Onion and Spinach
- Celery
Our North Indian Style Cauliflower & Lentil Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Onion
2
Garlic Clove
1
Lentils
300
Cauliflower Florets
1
Nigella Seeds
1
North Indian Style Spice Mix
30
Tomato Puree
200
Coconut Milk
10
Vegetable Stock Paste
(Contains: Celery)
½
Lime
40
Baby Spinach
Not included in your delivery
½
Sugar
100
Water for the Dal
Nutrition Values
Utensils
Cooking Steps
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, 8-10 mins.
Add the sugar (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 the nigella seeds and 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.
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 and cook until thickened, 8-10 mins. Add a splash of water if it gets too thick.
Meanwhile, halve the lime.
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.
Spoon the dal into your serving bowls and top with the roasted cauliflower.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The dal is rich, warming, and full of flavour; the honey-roasted cauliflower on top adds a lovely contrast, though some found the honey made it a touch too sweet.
- Ease of prep: Straightforward to follow, though the sauce can take longer to thicken than stated, and the onions may need more time to caramelise than the recipe suggests.
- Suggestions: Read the spice instructions carefully before you start — the recipe splits the spice mix between the cauliflower and the dal, and it is easy to add it all at once by mistake. Add a full squeeze of lime at the end to brighten the flavours.
- Next-day meals: The dal tastes even better the next day, making it a great option for a packed lunch; some have also frozen leftovers successfully.
- Portions: The dish is on the smaller side as a standalone meal; serving it with naan bread, chapatis, or a portion of rice makes it much more satisfying.
- Spice level: The spice level is mild to medium — those who prefer more heat can add extra chilli or spices at the sauce stage.
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