Turmeric Roasted Cauliflower

Name: Turmeric Roasted Cauliflower with Lentil and Coconut Dal
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Red Onion; 1 Carrot**; 1 Garlic Clove**; 1 Lentils; 1 Cauliflower**; 1 Ground Turmeric; 2 Curry Powder Mix; 1 Ginger Puree; 30 Tomato Puree; 200 Coconut Milk; 10 Vegetable Stock Paste; ½ Lime**; 100 Baby Spinach**; 2 Olive Oil; 150 Water for the Curry

with Lentil and Coconut Dal

Get 50% off 1st box + free dessert for life!

This delicious Turmeric Roasted Cauliflower has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Veggie

Allergens:

Celery

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

Red Onion

Carrot**

Garlic Clove**

Lentils

Cauliflower**

Ground Turmeric

Curry Powder Mix

Ginger Puree

Tomato Puree

200

Coconut Milk

Vegetable Stock Paste

Lime**

100

Baby Spinach**

Not included in your delivery

Olive Oil

150

Water for the Curry

Nutritional information

Energy (kcal)555 kcal

Energy (kJ)2324 kJ

Fat30 g

of which saturates18 g

Carbohydrate47 g

of which sugars16 g

Protein19 g

Salt2 g

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

Utensils

•Sieve

•Bowl

•Baking Tray

•Medium Saucepan

Instructions

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

Meanwhile, separate the cauliflower into small florets (like little trees), halving any larger ones. Mix the turmeric with the olive 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. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

While the cauliflower roasts, heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the onion and carrot, then cook until softened, 6-7 mins. Add the curry powder, garlic, ginger puree and tomato puree. Stir and cook for 2 mins, then pour in the coconut milk and water for the curry (see ingredients for amount). Stir in the vegetable stock paste and lentils.

Bring the mixture to a simmer and cook until the carrot is tender and the flavours have developed, 8-10 mins. Meanwhile, halve the lime.

Once cooked, add the spinach a handful at a time and stir until wilted and piping hot, 2-3 mins. Remove from the heat and add a squeeze of lime. Taste and add salt, pepper and more lime juice if you feel it needs it.