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Red lentil and cauliflower dhal recipe

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Cook this comforting red lentil and cauliflower dhal recipe for a wallet-friendly veggie dinner, perfect for Meat-Free Monday. Roast a cauliflower - leaves and all - in fragrant korma paste until caramelised, then use it to top a spicy dhal. See method

Serves 4
40 mins to prepare and 15 mins to cook
484 calories / serving
Vegetarian

Ingredients

4 tbsp vegetable oil
2 onions, finely diced
3 carrots, chopped
3 garlic cloves, crushed
400g tin chopped tomatoes
250g red lentils
200g jar korma paste
1 vegetable stock cube, made up to 1ltr
1 whole cauliflower, trimmed

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2035kj
484kcal 24%
Fat
18g 26%
Saturates
4g 21%
Sugars
22g 24%
Salt
1.5g 24%

of the reference intake
Carbohydrate 61.8g Protein 21.2g Fibre 8.2g

Method

Heat 2 tbsp oil in a large saucepan and fry the onions and carrots over a medium-high heat for 10 mins until softened. Add the garlic, fry for 1 min, then add the chopped tomatoes and the lentils.
Set aside 3 tbsp of the korma paste, then add the rest of the jar and the stock to the lentils. Simmer for 30 mins, stirring occasionally, until the lentils are tender. Add more water if the dhal starts to stick to the bottom of the pan.
Meanwhile, preheat the grill to high. Remove all the leaves from the cauliflower and cut into bite-sized pieces, keeping any smaller ones whole. Break the cauliflower into florets and cut the stem into 1cm cubes. Tip all the cauliflower into a bowl with the reserved korma paste and 2 tbsp oil. Toss well to coat, then tip onto a large shallow roasting tray. Grill for 10 mins, then remove the tender golden leaves and set aside. Stir the remaining cauliflower and grill for a further 10-15 mins until golden and tender.
When the dhal is ready, stir through most of the cauliflower florets and serve topped with the remaining cauliflower and the crisp leaves.

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