Warming Cauliflower Dal

Name: Warming Cauliflower Dal with Lentils and Greek Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 unit(s) Onion; 1 unit(s) Garlic Clove; ½ unit(s) Cauliflower; ½ bunch(es) Coriander; 1 pack(s) Green Beans; 1 tbsp Curry Powder; 1 tbsp Tomato Puree; 1 tin(s) Chopped Tomatoes; 100 grams Red Split Lentils; 200 milliliter(s) Water; 1 unit(s) Vegetable Stock Pot; ½ pot(s) Greek Yoghurt

with Lentils and Greek Yoghurt

veggie

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, Ellie, 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.

Allergens:Mustard•Celery•Sulphites•Milk

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

Preparation Time40 minutes

Difficulty levelMedium

Ingredients

serving amount

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Garlic Clove

½ unit(s)

Cauliflower

½ bunch(es)

Coriander

1 pack(s)

Green Beans

1 tbsp

Curry Powder

(ContainsMustard)

1 tbsp

Tomato Puree

1 tin(s)

Chopped Tomatoes

100 grams

Red Split Lentils

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ pot(s)

Greek Yoghurt

(ContainsMilk)

Not included in your delivery

200 milliliter(s)

Water

Nutritional information

per serving

per 100g

Energy (kJ)2063 kJ

Energy (kcal)493 kcal

Fat13.0 g

of which saturates6.0 g

Carbohydrate66 g

of which sugars30.0 g

Dietary Fiber0 g

Protein32 g

Cholesterol0 mg

Salt5.0 g

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Utensils

•Cutting board

•Grater

•Knife

•Saucepan

•Spoon

•Bowl

InstructionsPDF

Instructions

Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Cut the cauliflower into bite-sized florets. Roughly chop the coriander. Trim the tops from the green beans and chop them into thirds.

Heat a splash of oil in a large saucepan on medium-low heat. Add the onion and slowly cook for 5 mins, then add the garlic and cook for one minute more. Season with a pinch of salt and a few grinds of black pepper. TIP: If the onion starts to brown turn the heat down a bit. Once the onion is soft, add the curry powder and mix with a wooden spoon.

Stir in the tomato purée and then add the diced tomatoes. Season with another pinch of salt and a sprinkling of sugar (if you have some). Add the red lentils, the water (amount specified in the ingredient list) and the vegetable stock pot. Stir to dissolve the stock pot. Bring to a gentle simmer, put a lid on and leave for 5 mins.

Remove the lid and add the cauliflower. Cook until tender, 12-15 mins.

When the cauliflower is halfway through cooking add the green beans and cook for 6-7 mins. TIP: Don’t worry if the dal is drying out a little – just add a bit more water to get a looser consistency.

Stir through most of the coriander and some of the yoghurt. TIP: 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 the dal in a bowl with a dollop of Greek yoghurt and add the remaining coriander sprinkled on top. Enjoy!