Crispy Cauliflower Dahl
with coriander and rice
This crispy cauliflower dahl is fragrant and flavoursome with just enough heat to give a little kick without knocking you out.
Tags:
Veggie
•Vegan
•Discovery
Total Time50 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Cauliflower
1 unit(s)
Onion
1 unit(s)
Ginger
1 unit(s)
Chilli
5 grams
Coriander
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Vegetable Stock
1 pack(s)
Lentils
1 pack(s)
Coconut Milk
150 grams
Rice
1 unit(s)
Lime
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3254 kJ
Energy (kcal)778 kcal
Fat20.6 g
of which saturates15 g
Carbohydrate112.4 g
of which sugars32.7 g
Dietary Fiber9.6 g
Protein34.1 g
Cholesterol0 mg
Salt3.36 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Medium Pot
•Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut the cauliflower into florets and the stems into pieces.
- On a lined baking tray, toss the cauliflower with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until cauliflower is tender and crispy, 15-20 mins. Turn the tray halfway through cooking.
2
- Dilute the stock with 350ml hot water (double for 4p). Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Finely chop the onion.
- Peel and grate the ginger.
- Deseed and mince the chilli. Finely chop the coriander.
- Drain and rinse the lentils. Quarter the lime.
3
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
TIP: If you’re in a hurry you can boil the water in your kettle.
4
- Place a large pan over high heat with a drizzle of oil.
- Fry the onion and chilli (use less if you don't like spice) for 2-3 mins then add the North Indian spice mix and ginger.
- Add the lentils, coconut milk, and diluted stock to the pan.
- Add the juice of half the lime wedges.
- Reduce the heat to medium, cover and simmer, 10-15 mins. Season to taste with salt and pepper.
5
- Once the dahl is cooked, stir in two-thirds of the roasted cauliflower.
6
- Arrange the rice in deep plates or bowls.
- Top first with lentil dahl, then the remaining roasted cauliflower.
- Finish with a scattering of coriander.
- Serve remaining lime wedges on the side.
