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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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Chou-fleur, en fleurons
30 g
Gingembre
10 g
Coriandre
170 g
Haricots verts, parés
260 g
Tomato
56 g
Oignon, haché
1 cs
Mélange d'épices tadka masala doux
(Contient Moutarde)
170 g
Lentilles rouges
1 pièce(s)
Concentré de bouillon de légumes
6 cs
Crème sure
(Contient Lait)
2 pièce(s)
Pain naan
(Contient Oeuf, Lait, Gluten)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
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.