Roasted Cauliflower CHAT
with Dal and Greek Yoghurt
- Nuts
- Milk
Every week we sit down and go through all your recipe scores and comments and they make a huge difference to the way our menu planning whiz, Becca, 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 in taste and pure, body-nourishing warmth.
Ingredients
1 pot(s)
Goan Xacuti Spice
300 grams
Cauliflower Florets
150 grams
Green Beans
100 grams
Red Split Lentils
15 grams
Flaked Almonds
(Contains: Nuts)
200 milliliter(s)
Coconut Milk
1 carton(s)
Tomato Passata
1 unit(s)
Garlic Clove
2 tsp
Ground Turmeric
1 pot(s)
Nigella Seeds
1 sachet(s)
Vegetable Stock Powder
112.5 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
150 milliliter(s)
Water for the Dal
Nutritional information
Instructions
Preheat your oven to 200°C. Pop the florets in a bowl and season with salt and pepper. Drizzle with oil, then sprinkle on the turmeric and half the nigella seeds. Toss to distribute all the flavours evenly. Tip onto a baking tray and roast on a baking tray until soft and golden, 20-25 mins. Turn halfway through cooking.
Meanwhile, halve, peel and thinly slice the red onion. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Trim the green beans and chop them into thirds. Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 5-6 mins, stirring occasionally. Add the garlic and Goan Xacuti curry powder. Cook stirring frequently for 1 minute more.
Stir in the tomatoes passata and the stock powder. Add the red lentils, coconut milk and water (see ingredients for amount). Stir to dissolve the stock powder.Bring to the boil then reduce the heat to simmer, cover with a lid ( or some foil) and leave to cook for 10 minutes. Stir occasionally to make sure the lentils aren't catching.
While the dal is gently simmering, heat a frying pan over medium heat (no oil!). Add the flaked almonds and remaining nigella seeds. Cook until the almonds are golden, 4-5 mins. Stir frequently and watch them like a hawk, they burn easily! When done, keep to one side.
Once the lentil mix has been cooking for 10 mins, remove the lid and stir in the green beans. Cook uncovered until the beans are tender and the lentils cooked, 10-12 mins. Tip: Don’t worry if the dal is drying out a little – just add a bit more water to get a looser consistency.
FINAL COOK CHEF: CHECK TIMING FOR THE LENTILS, APPARENTLY THEY NEED LONGER COOKING?
When the beans are cooked and the lentils are mushy, remove from the heat. Stir through half of the coriander and season with salt and pepper to taste. Serve the dal in bowls, top with the cauliflower florets. Top with dollops of yoghurt and finish with a sprinkle of almonds, remaining nigella seeds and coriander. Enjoy!
FINAL COOK CHEF: THIS RECIPE SCORED REALLY BADLY WITH THE TESTER! ALOT OF CHANGES WERE MADE, DOES THIS NEED TO BE BINNED?
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