Roasted Cauliflower Dhal

Roasted Cauliflower Dhal
Roasted Cauliflower Dhal Image
Photography of roasted cauliflower dahl, Heinz Curry Tomato Base, glass plate, natural light, minimalist composition, Kitchen worktop, solid white background, diagonal view --ar 4:5 --s 150 --no plants --v 6.0 --style raw
Heinz Curry Tomato Base
Roasted Cauliflower Dhal
Serves 4
  • 1 large cauliflower, cut into florets, and leaves finely sliced.
  • 1 tbsp vegetable oil
  • 2 tbsp coconut oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 2 red onions, sliced
  • 3 garlic cloves, minced
  • 2 tbsp ginger, grated
  • 1.5 tsp turmeric
  • ½ red chilli, chopped
  • 1 tbsp garam masala
  • 500g red lentils
  • 1 x 400ml coconut milk
  • 700ml veg stock, made from 1 vegetable stock cube
  • 200g baby spinach
To serve
  • Coconut yoghurt
  • Coriander
  • Naan bread
  • Mango chutney
1. Preheat the oven to 180°C / 160°C / gas mark 4.
2. On a baking sheet, place cauliflower florets, drizzle with olive oil, season, and bake for 25 minutes until golden and cooked.
3. In a heavy casserole dish over medium-high heat, add coconut oil. Once hot, add mustard, cumin, fennel seeds, fry until seeds start popping. Add red onion, cook for 5 minutes until golden. Add garlic, ginger, red chilli, turmeric, and garam masala, fry for 2 minutes until fragrant.
4. Rinse lentils under tap in a sieve until water runs clear.
5. Add lentils, Heinz curry tomato base, coconut milk, veg stock. Season, simmer for 20 minutes until liquid is absorbed. If dry, add water. Add spinach for final 3 minutes, stir until wilted.
6. To serve, portion dahl into bowls, top with roasted cauliflower, drizzle coconut yoghurt, coriander. Serve with naan bread and mango chutney.
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