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Fresh pre-cut ingredients
Ready in 25 minutes

Cauliflower & Lentil Curry

with Tomato-Cashew Sauce & Buttered Naan

Cooking time

25 minutes




880 /serving

This meatless curry becomes deliciously dense when you load it with lentils and oven-browned cauliflower florets. Fill out the full-bodied flavours of our Indian-style spice blend even further with ginger and garlic in a tomato base. And then rich it up with cashew butter and cream for a velvety texture. To sop up any remaining morsels, get your hands on that hot-buttered naan bread—it’s there to help clean the plates.

We will send you:

  • 300g Cauliflower florets
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Scallion
  • 540ml Lentils (canned)
  • 15g Cashew butter
  • 200ml Tomato sauce
  • 30ml Heavy cream
  • 2 Naan
  • 12g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)

Contains: Milk, Cashews, Wheat

You will need:

Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
52 g
Saturated Fat
13 g
1630 mg
Total Carb
110 g
16 g
32 g
15 g
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Roast the cauliflower
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower florets (halve or quarter if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
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Start the curry
Meanwhile, in a large pan, heat a drizzle of oil on medium. Sauté the ginger and ½ the garlic, 1 to 2 min., until fragrant; season with the remaining spices and S&P. Add the tomato sauce and 1 cup water (double for 4 portions). Cook, stirring occasionally, 10 to 12 min., until the flavours have combined and the liquid is reduced.
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Mise en place
Meanwhile, drain and rinse the lentils. Thinly slice the scallion, separating the white bottom and green top. In a small bowl, microwave 1 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted.
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Toast the naan
Toast the naan directly on an oven rack, 4 to 6 min., or until slightly crispy and warmed through. Transfer to a cutting board and brush with the garlic butter. Once cool, cut into wedges.
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Finish the curry
To the pan of sauce, add the white bottom of the scallion, lentils, cashew butter, cream and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined; season with S&P. Add the cauliflower; stir well.
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Plate your dish
Divide the curry between your plates. Garnish with the green top of the scallion. Serve the naan on the side. Bon appétit!