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North Indian Style King Prawn, Cauliflower and Lentil Dal
North Indian Style King Prawn, Cauliflower and Lentil Dal

North Indian Style King Prawn, Cauliflower and Lentil Dal

with Caramelised Onion and Spinach

Recipe Development Team
Recipe Development TeamPublished on July 06, 2023

This North Indian Style King Prawn, Cauliflower and Lentil Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Celery
Crustaceans

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

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

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar for the Onions

100 milliliter(s)

Water for the Dal

1 tbsp

Honey

Nutritional information

Energy (kcal)531 kcal
Energy (kJ)2222 kJ
Fat25.3 g
of which saturates20.1 g
Carbohydrate47.7 g
of which sugars20.5 g
Dietary Fibre14.2 g
Protein28.3 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Medium Saucepan
Baking Tray

Cooking Instructions and Tips

Get Prepped
1

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.

Caramelise the Onion
2

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.

Cauli Time
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. 

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.

Simmer the Lentils
4

Meanwhile, drain the prawns.

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 lentils have 6 mins left, stir in the prawns and cook for the remaining time.

Bring on the Spinach
5

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.

Serve
6

Spoon the dal into your serving bowls and top with the roasted cauliflower. 

Enjoy!

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