Tandoori Cauliflower with red lentil dahl and raita

Tandoori Cauliflower with red lentil dahl and raita

4.2 25 ratings

Prep. 20 min

Total 1 h

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1026.5 mg

Protein 22.1 g

Calories 2198.7 kJ / 525.5 kcal

Fat 16.8 g

Fibre 14.6 g

Saturated Fat 8.4 g

Carbohydrates 77.1 g

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