Turmeric Roasted Cauliflower

Name: Turmeric Roasted Cauliflower with Lentil and Coconut Dal
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 200 Coconut Milk; 1 Mild Curry Powder; 1 Onion; 30 Tomato Puree; 1 Garlic Clove**; 1 Lime; 1 Vegetable Stock Powder; 1 Ground Turmeric; 1 Ginger; 1 Carrot; 1 Lentils; 1 Cauliflower; 125 Baby Spinach; 1 Coriander; 2 Olive Oil; 20000 Water for the Curry

with Lentil and Coconut Dal

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Our crispy turmeric cauliflower is too delicious to miss. Baked in the oven and seasoned with turmeric dressing, Chef Mimi has really hit the mark with this delicious vegetarian recipe. Served with a lentil coconut dal and topped with fresh chopped coriander, this is a clean-plates-all-round kind of dish.

Tags:

Under 600 calories

Allergens:

Mustard

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

200

Coconut Milk

Mild Curry Powder

(Contains: Mustard)

Onion

Tomato Puree

Garlic Clove**

Lime

Vegetable Stock Powder

Ground Turmeric

Ginger

Carrot

Lentils

Cauliflower

125

Baby Spinach

Coriander

Not included in your delivery

Olive Oil

20000

Water for the Curry

Nutritional information

Energy (kcal)499 kcal

Energy (kJ)2088 kJ

Fat30 g

of which saturates16 g

Carbohydrate40 g

of which sugars20 g

Protein20 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Garlic Press

•Grater

•Knife

•Bowl

•Baking Tray

•Medium Saucepan

Instructions

Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the ends from the carrot, halve lengthways then cut lengthways again into 1cm wide strips. Chop into small 1cm chunks. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Drain and rinse the lentils in a sieve.

Meanwhile, separate the cauliflower into florets (halve the florets if they are very big). Mix the turmeric with the oil (see ingredients for amount) in a large bowl, season with salt and pepper. Add the cauliflower and toss to coat in the mixture. Tip the cauliflower onto a baking tray, then roast in your oven on the top shelf until golden brown, and tender 15-20 mins. Turn halfway through.

Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the onion and cook until slightly softened, 2-3 mins, then add the carrot, stir together and cook until tender, 4-5 mins more. Add the curry powder, garlic, ginger and tomato puree. Stir and cook for 2 mins, then pour in the coconut milk and the water (see ingredients for amount). Stir in the vegetable stock powder and lentils.

Bring the mixture to a simmer and cook until the carrot is tender and the flavours have developed, 8-10 mins. Meanwhile, roughly chop the coriander (stalks and all) and halve the lime.

Once cooked, add the spinach in handfuls and stir to wilt, 2-3 mins. Remove from the heat, add half the coriander and a squeeze of lime. Taste and add salt, pepper and more lime juice if you feel it needs it.