HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarming Cauliflower Dal
Warming Cauliflower Dal

Warming Cauliflower Dal

with Lentils and Greek Yoghurt

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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.


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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)


½ bunch(es)


1 pack(s)

Green Beans

1 tbsp

Curry Powder

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 Style Yoghurt


Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
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
Protein32 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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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!