Cauliflower Lentil Dal with Cooling Yoghurt

Nutrition per serving

Calories504 kcal
Protein30.9 g
Carbs74.3 g
Fats10.6 g
Saturated Fat1.9 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.3 g
Sugars16.7 g
Fiber22.6 g
Sodium1,819 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.