Cauliflower dahlAugust 20, 2013
This dahl is a staple Indian dish that’s full of aromatic spices and vegetables.
Ingredients for two people
|2 tbs||vegetable oil|
|1/2||red onion, chopped|
|1||garlic clove, crushed|
|1 tbs||HF curry powder|
|100 g||red lentils|
|10 g||vegetable stock|
|1 tbs||tomato paste|
|1 tin||diced tomatoes|
|200 g||cauliflower, cut into florets|
|60 g||green beans, top & tailed in 2cm lengths|
|2 tbs||coriander, finely chopped|
For the dahl
Heat oil in a saucepan over medium-high heat. Add onion and garlic and then sauté for 2-3 minutes or until tender. Then add the curry powder and continue to sir for 1 minute or until fragrant.
Add the lentils, stock, tomato paste, and diced tomatoes to the saucepan. Bring to the boil, then cover and simmer over a low heat for 10 minutes. Turn up the heat, add the cauliflower and simmer for 5 minutes until the cauliflower is tender and the sauce is well reduced. Chop the beans into 2cm lengths and add them for the final 2 minutes until they’re hot, but still crunchy.
While still hot garnish the dahl with coriander and yoghurt and enjoy!
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