North Indian Style Cauliflower, Chicken Breast and Lentil Dal
with Caramelised Onion & Spinach
This North Indian Style Cauliflower & Lentil Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
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
260
Diced British Chicken Breast
Not included in your delivery
½
Sugar
100
Water for the Dal
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, 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 diced chicken, coconut milk, veg stock paste, lentils and water for the dal (see pantry for amount). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. Add a splash of water if it gets too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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!
