Roasted Cauliflower Q3
with Dal and Greek Yoghurt
- 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
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
150 grams
Green Beans
100 grams
Red Split Lentils
15 grams
Flaked Almonds
½ sachet(s)
Easy Garlic
1 carton(s)
Finely Chopped Tomatoes
2 tsp
Ground Turmeric
1 pot(s)
Nigella Seeds
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Cauliflower
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
250 milliliter(s)
Water for the Dal
Nutrition Values
Cooking Steps
Preheat your oven to 200°C. Chop the cauliflower into florets (like small trees!), pop the florets in a bowl and season with salt and pepper. Drizzle on a splash of oil, then sprinkle on the turmeric and half the nigella seeds. Toss to distribute all the flavours evenly. 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). Trim the tops from 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 for 5 mins, stirring occasionally. Add the easy garlic and Goan Xacuti curry powder. Cook for 1 minute more.
Stir in the diced tomatoes and the stock pot. Add the red lentils, the water (see ingredients for amount). Stir to dissolve the stock pot. Bring to a gentle simmer, put a lid on and leave to cook for 10 mins. Stir occasionally to make sure the lentils aren't catching.
While the dal is bubbling away, 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, stir in the green beans and cook until tender for 8-10 mins. Tip: Don’t worry if the dal is drying out a little – just add a bit more water to get a looser consistency. Remove the lid while the beans cook.
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. Shake and squeeze the Greek yoghurt into a bowl and spoon dollops on top.Finish with a sprinkle of almonds and coriander. Enjoy!
