Try this fragrant cauliflower dahl for a dinnertime hit on a budget.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
500g cauliflower, cut into small florets
1 tbs olive oil
1 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Add beans to the lentil mixture with the roasted cauliflower. Stir until beans are tender. Top with coriander. Season.
Try this fragrant cauliflower dahl for a dinnertime hit on a budget.
Method
Step 1
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.
Step 2
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.
Step 3
Add beans to the lentil mixture with the roasted cauliflower. Stir until beans are tender. Top with coriander. Season.
