cauliflower-and-lentil-dal-week-b10be244.pdf

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Cauliflower and Lentil Dal
Every week we sit down and go through all your recipe scores and
comments, and they make a huge difference to the way Head Chef
Patrick 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.
40 mins
mild
healthy
one pot
wonder
veggie
5 of your
5 a day
Onion (1)
Garlic Clove (1)
Cauliflower
(1/2)
Coriander
(1/2 bunch)
Green Beans
(1 pack)
Curry Powder
(1 tbsp)
Tomato Purée (1 tbsp)
Organic Chopped
Tomatoes (1 tin)
Red Split Lentils
(100g)
Water
(200ml)
Vegetable Stock Pot
(1)
Greek Yoghurt
(1/2 pot)
2 PEOPLE INGREDIENTS
•
Onion, chopped
•
Garlic Clove, chopped
•
Cauliflower, florets
•
Coriander, chopped
•
Green Beans, chopped
•
Curry Powder
1
1
1/2
1/2 bunch
1 pack
1 tbsp
•
Tomato Purée
•
Organic Chopped Tomatoes
•
Red Split Lentils
•
Water
•
Vegetable Stock Pot
•
Greek Yoghurt
1 tbsp
1 tin
100g
200ml
1
1/2
pot
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Allergens:
Celery, Sulphites, Mustard, Milk.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
348 kcal / 1463 kJ
55 kcal / 231 kJ
Fat
8g
1g
Sat. Fat
3g
0g
Carbs
50 g
8g
Sugar
20 g
3g
Protein
21 g
3g
Salt
3g
0g
You shouldn’ t throw away your
cauliflower leaves! They are entirely
edible and brilliant to add to vegetable
stocks and soups.
Vegetable Stock Pot Ingredients:
Water, Salt, Yeast
Extract, Glucose Syrup, Carrot Juice [7%], Dried Onion
[4%], Sugar, Garlic Powder (contains
Sulphites),
Stabiliser [Tara Gum],
Celery
Salt,
Celery
Powder,
Carrot, Parsley, Ground Turmeric, Ground White Pepper.
1
bite-sized florets. Roughly chop the
coriander.
Chop the
beans
into thirds and
discard the ends.
1
Peel and very finely chop the
onion
and the
garlic.
Chop the
cauliflower
into
2
Heat a splash of
oil
in a large pot on medium-low heat. Add your
onion
and
garlic
and slowly cook for 5 mins. Season with a pinch of
salt
and a few grinds of
pepper.
Tip:
If the onion starts to brown turn the heat down a bit.
4
pinch of
salt
and a sprinkle of
sugar
(if you have some). Add the
red lentils,
the
water
(amount as stated in the ingredient list) and the
vegetable stock pot.
Bring
to a gentle simmer, put a lid on and leave for 5 mins.
3
Once your
onions
are soft, add the
curry powder
and stir.
4
Stir in the
tomato purée
and then add the chopped
tomatoes.
Add another
cauliflower is tender.
5
Remove the lid and add your
cauliflower.
Cook for around 10 mins or until your
6
When your cauliflower is halfway through cooking add your
green beans
and
7
Stir through your
coriander
and some of the
yoghurt.
Tip:
At this stage it’s
8
Serve with a little more
coriander
and a nice big dollop of
yoghurt.
5
cook for 5 more mins.
Tip:
Don’t worry if the dal is drying out a little – just add a bit
more water to get a looser consistency.
crucial to taste for seasoning - have a spoonful and add more salt and pepper to lift
the flavours to their max!
6
Don’t forget to rate this recipe - just keep an eye on your emails for this week’s survey!

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