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Cauliflower dhansak with red onion and mint salad recipe
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2 ratings
Try your hand at making this hearty vegetarian curry that's brimming full of satisfying flavours and nutty roasted cauliflower. This delicious dhansak is ideal for a midweek meal for all the family. See method
Ingredients
- 3 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2·5cm (1in) piece fresh ginger, finely chopped
- 3 tbsp Indian curry paste
- 2 tbsp tamarind paste
- 200g red lentils
- 3 tbsp desiccated coconut
- 1ltr (1 3/4pt) vegetable stock
- 1 small cauliflower, cut into forets
- peshwari naan, warmed, to serve (optional)
- mango chutney, to serve (optional)
For the salad
- handful fresh mint, chopped
- handful coriander leaves, chopped
- 1 small red onion, halved and finely sliced
- 1 green chilli, deseeded and sliced
If you don't have red lentils, you can try using green lentils instead
Each serving contains
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Energy
1705kj
406kcal
20%
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Fat
19g
27%
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Saturates
7g
36%
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Sugars
13g
14%
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Salt
3g
50%
of the reference intake
Carbohydrate 43.9g
Protein 17.1g
Fibre 11.3g
Method
- Heat the oil in a large pan over a low heat. Add the onion, garlic and ginger and cook for 10 minutes, or until softened and golden; season to taste. Add the curry and tamarind pastes, and cook for 1 minute. Stir in the lentils, coconut and stock and continue cooking for 10 minutes more.
- Add the cauliflower, season well, and cook for a further 10 minutes, or until tender. Meanwhile, combine the salad ingredients in a bowl. Set aside.
- Divide the curry between 4 plates and serve with the salad, naan and mango chutney on the side, if you like.
See more Indian recipes