Cauliflower Lentil Dal with Cooling Yoghurt
Nutrition per serving
Calories | 504 kcal |
Protein | 30.9 g |
Carbs | 74.3 g |
Fats | 10.6 g |
Saturated Fat | 1.9 g |
Monounsaturated Fat | 5.8 g |
Polyunsaturated Fat | 1.3 g |
Sugars | 16.7 g |
Fiber | 22.6 g |
Sodium | 1,819 mg |
Ingredients
Onion | |
Garlic | |
Cauliflower Florets | |
Fresh Coriander | |
Green Beans (snap beans) | |
Curry Powder | |
Tomato Puree | |
Chopped Tomatoes (canned) | |
Red Split Lentils | |
Vegetable Stock Cube | |
Olive Oil | |
Yogurt (whole milk) | |
Sugars, granulated |
1. Peel/finely dice the onion/garlic.
2. Chop the cauliflower into bite-sized florets.
3. Roughly chop the coriander.
4. Chop the beans into 3 equal pieces.
5. In a medium pot, heat ½ tbsp olive oil over medium-low heat. Add the onion and garlic and gently cook for 3-4 minutes until softened and translucent in colour (not browned).
6. Add the curry powder and cook for 30 seconds before adding the tinned tomatoes, tomato puree, a pinch of salt and sugar, the lentils, 380ml of water and the stock pot. Stir to combine and bring to a gentle boil. Put the lid on and simmer for 3 minutes before adding the cauliflower and continue to cook for 6 minutes.
7. Add the green beans 3 minutes toward the end of the cauliflowers cooking time and add a little water if needed.
8. Remove the pan from heat and stir in a tbsp of chopped coriander with a tbsp of yoghurt. Stir and season with salt and pepper to taste
9. Serve in a bowl with a sprinkle of coriander and a dollop of yoghurt.