Tandoori Cauliflower with red lentil dahl and raita
TM5 TM6

Tandoori Cauliflower with red lentil dahl and raita

4.4 (19 ratings)

Ingredients

  • 20 g olive oil, plus extra to grease
  • 4 sprigs fresh curry leaves, leaves only
  • 1 onion, cut into quarters
  • 4 garlic cloves
  • 1 fresh green chilli, deseeded and cut into pieces.
  • 5 cm piece fresh ginger
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 pinch dried chilli flakes (optional)
  • 200 g canned diced tomatoes
  • 350 g dried red lentils, rinsed and drained
  • 1 tsp sea salt, plus extra to season
  • 1000 g water
  • 800 g cauliflower, leaves removed and stalk trimmed so base is flat
  • 125 g tandoori paste (see Tip)
  • 2 tbsp freshly squeezed lemon juice
  • 30 g fresh baby spinach leaves, roughly chopped
  • 400 g canned coconut milk
  • 250 g natural yoghurt
  • 1 Lebanese cucumber, finely diced
  • 3 sprigs fresh coriander leaves, finely chopped
  • ground black pepper, to season
  • naan bread, to serve (see Tip)

Nutrition
per 1 portion
Calories
2198.7 kJ / 525.5 kcal
Protein
22.1 g
Carbohydrates
77.1 g
Fat
16.8 g
Saturated Fat
8.4 g
Fibre
14.6 g
Sodium
1026.5 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all