Roasted cauliflower dhal is a delectable and nutritious dish that combines the earthy flavors of roasted cauliflower with the rich and aromatic blend of Indian spices in a creamy lentil stew. This dish offers a perfect balance of wholesome ingredients and intense flavors, making it a favorite among both vegetarians and non-vegetarians.
To prepare roasted cauliflower dhal, start by roasting cauliflower florets with a drizzle of olive oil until they are golden and tender. In a separate pot, cook red lentils with a blend of spices such as cumin, turmeric, coriander, and garam masala. Once the lentils are soft, add the roasted cauliflower and simmer the mixture until it reaches a creamy consistency. Garnish with fresh coriander leaves and a squeeze of lemon juice to add a zesty freshness to the dish.
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Roasted cauliflower dhal
Course: MainCuisine: IndianDifficulty: Easy4
servings5
minutes25
minutes245
kcalTeam golden roast cauliflower with curried lentils and crispy beans for a warming meat-free meal.
Ingredients
500g cauliflower, cut into small florets
1 tbsp olive oil
1 large brown onion, chopped
1/4 cup (75g) tikka masala curry paste
1/2 cup (120g) dried red lentils
2 cups (500ml) vegetable stock
220g green beans, ends trimmed
1/2 cup coriander sprigs
Directions
- Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray. Spray with olive oil spray. Season. Roast for 20 mins or until cauliflower is tender and golden.
- Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2-3 mins or until onion softens. Add the curry paste. Cook, stirring, for 1 min or until aromatic. Stir in lentils and stock. Bring to the boil. Reduce heat to low. Simmer for 20 mins or until lentils are tender.
- Add beans to the lentil mixture with the roasted cauliflower. Stir until beans are tender. Top with coriander. Season.
Notes
- SERVE WITH Greek-style yoghurt, toasted flat breads and lemon wedges
