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Warming Cauliflower and Lentil Dal
with Green Beans and Toasted Naan Bread
The perfect meal for cooler weather, this stick-to-your-ribs dish is veggie and flavour packed. The addition of naan bread rounds it out allowing you to scoop up every last bit.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Cauliflower, florets
30 g
Ginger
10 g
Cilantro
170 g
Green Beans, trimmed
260 g
Tomato
56 g
Onion, chopped
1 tbsp
Mild Tadka Spice Mix
(Contains Mustard)
170 g
Red Lentils
1 unit
Vegetable Broth Concentrate
6 tbsp
Sour Cream
(Contains Milk)
2 unit
Naan
(Contains Egg, Milk, Gluten)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F (to roast the cauliflower). Start prepping when the oven comes up to temperature
Wash and dry all produce.* On a baking sheet, toss the cauliflower with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.
Meanwhile, peel, then mince or grate 1 tbsp ginger. Cut the green beans into 1-inch pieces. Cut the tomatoes into 1/2-inch pieces. Roughly chop the cilantro.
Heat a medium pot over medium-low heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the ginger and tadka masala. Cook until fragrant, 30 sec.
Add lentils, 2 cups water and broth concentrate to the pot. Bring to a gentle boil over medium-low heat. Cook, stirring often, until the lentils are soft, 15-18 min. Add the green beans and tomatoes. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. (TIP: If the mixture starts to dry out, add a few more splashes of water.)
When the cauliflower is done roasting, transfer to the lentil mixture. Cook, stirring until warmed through, 2-3 min. Season with salt and pepper. Arrange the naan bread on the baking sheet and toast in the centre of the oven until warmed, 4-5 min.
Remove the lentil dal from the heat. Stir in half the cilantro and sour cream. Divide the dal between plates. Sprinkle with remaining cilantro. Serve with the naan.
