Roasted Cauliflower
with Dal and Greek Yoghurt
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, Tim, 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.
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.
Ingredients
1
Goan Xacuti Spice
112.5
Greek Style Natural Yoghurt
(Contains Milk)
150
Green Beans
100
Red Split Lentils
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
½
Easy Garlic
1
Finely Chopped Tomatoes
2
Ground Turmeric
1
Nigella Seeds
1
Vegetable Stock Powder
½
Cauliflower
1
Red Onion
1
Coriander
Not included in your delivery
250
Water for the Dal
Nutritional information
Utensils
Instructions
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 with 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 green beans and chop them into thirds. Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 5-6 mins, stirring occasionally. Add the easy garlic and Goan Xacuti curry powder. Cook for 1 minute more.
Stir in the chopped tomatoes and the stock powder. Add the red lentils and water (see ingredients for amount). Stir to dissolve the stock powder. Bring to a gentle simmer, cover with a lid (or some foil) 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, remove the lid and stir in the green beans. Cook uncovered until the beans are tender and the lentils cooked, 10-12 mins. Tip: Don’t worry if the dal is drying out a little – just add a bit more water to get a looser consistency.
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. Top with dollops of greek yoghurt and finish with a sprinkle of almonds, nigella seeds and coriander. Enjoy!
