Cauliflower Dhansak

• Produce

  • 2 Carrots
  • 300 g Cauliflower florets
  • 1 tbsp Coriander, ground
  • 1 tbsp Coriander
  • 2 cloves Garlic
  • 1 1 inch piece Ginger, fresh
  • 75 g Peas
  • 1 Red onion
  • 200 g Red split lentils
  • 1 Sweet potato, large
  • 4 White potatoes, medium

• Canned Goods

  • 500 ml Vegetable stock

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 tsp Cinnamon, powder
  • 2 Cloves, whole
  • 2 tsp Curry powder, medium
  • 1 tsp Paprika
  • 4 Peppercorns, black
  • 1 Red pepper
  • 1 Salt and freshly ground pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 X 400g can chopped tomatoes

Found on neilshealthymeals.com

Description

Directions

• Pre-heat oven to 180C fan.
• In a large oven proof / casserole dish gently heat the oil, then add all of the spices and stir around for no more than a minute just to release their flavours.
• Add the onion, carrots, potatoes, red pepper, peas, garlic and ginger and stir well to combine everything for a couple of minutes.
• Add the chopped tomatoes, vegetable stock, red split lentils, stir well to combine and bring to the boil. Then turn down to simmer.
• Place the dish into the oven and cook for approximately 45 minutes until all the vegetables have softened.
• Then, add the cauliflower florets, stir well into the cooked vegetables and place back into the oven for a further 5 minutes to allow them to cook. You just want the cauliflower to be “al-dente”.
• Remove from the oven, season to taste and serve in balti dishes* garnished with the chopped coriander.

Nutrition