Nourishing Cauliflower and Lentil Dal
with Greek Yoghurt
- Mustard
- Celery
- Sulphites
- Milk
Every week we sit down and go through all your recipe scores and comments and they make a huge difference in the way Head Chef Patrick plans your future dinners. The humble dal is a great example. Of all the Indian recipes we’ve created this one stands out from the crowd both for taste and pure, body-nourishing warmth. Let us know how it goes!
Ingredients
½
Onion
1
Curry Spice
(Contains: Mustard)
½
Red Split Lentils
½
Vegetable Stock Pot
(Contains: Celery, Sulphites)
1
Tomato Puree
1
Tin Tomatoes
2
Cauliflower
1
Green Beans
2
Coriander
4
Greek Style Yoghurt
(Contains: Milk)
1
Garlic Clove
Not included in your delivery
Salt
Pepper
Utensils
Instructions
Peel and very finely dice the onion and garlic. Chop the cauliflower into bite-sized florets. Roughly chop the coriander.
Heat 1 tbsp of oil in a large pot on medium-low heat. Add the onion and garlic and slowly cook for 5 mins. Season with 1/4 tsp of salt and a few grinds of pepper. If the onion starts to brown off turn the heat down a bit.
Once the onion is soft add the curry powder and stir.
Stir in the tomato paste and then add the tinned tomatoes. Add another 1/4 tsp of salt and 1/4 tsp of sugar (if you have some). Add the red lentils, 200 ml of water and half a stock pot. Bring to a gentle bubble, put on a lid and leave for 5 mins.
Remove the lid and add the cauliflower. Cook for around 15 mins or until the cauliflower is tender.
When the cauliflower is almost done add the green beans and cook for 5 mins. Don't worry if the dahl is drying out a little - just add a bit more water to get a looser consistency.
Stir through 2 tbsps of chopped coriander and 2 tbsps of yoghurt. At this stage it's crucial to taste for seasoning - have a spoonful and add more salt and pepper to lift the flavours to their max!
Serve with more coriander and a nice big dollop of yoghurt.
