Special day recippe – RecipeWikki https://recipewikki.com Wikipedia of Awesome Taste Tue, 09 Jan 2024 11:33:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://recipewikki.com/wp-content/uploads/2022/01/icons8-cook-book-64.png Special day recippe – RecipeWikki https://recipewikki.com 32 32 Roasted cauliflower dhal https://recipewikki.com/roasted-cauliflower-dhal/ Tue, 09 Jan 2024 11:31:18 +0000 https://recipewikki.com/?p=2779 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
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Roasted cauliflower dhal

Recipe by RecipeWikkiCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

245

kcal

Team 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
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