Spiced Cauliflower & Coconut Lentils Dahl
- Serves 4
- Estimated Time: 37:20
- Easy
- Main
- India
About Recipe
Ingredients
Peel and finely chop an onion
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00
Peel and finely slice the garlic
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00
Peel and finely chop the garlic
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
05:00
Roughly chop the tomatoes
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00
Stir in the tomatoes and turmeric and cook for a few minutes more, stirring until thickened and pulpy
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00
Stir in the lentils, coconut milk and stock, bring to a simmer, then cover and cook gently for 10 minutes
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
10:00
Cut the Cauliflower into small florets
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
04:00
Add the cauliflower, cook for 10 minutes more until tender, then stir in the tamarind paste and season to taste
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
10:00
Warm the naans according to pack instructions
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00
Heat the remaining 1 tbsp oil in a small frying pan and cook the cumin seeds, chilli flakes and curry leaves for 1-2 minutes until they start to splutter
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00
Pour the mixture over the lentils and serve with the naans on the side
Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden
02:00