Creamy Red Lentil Dal
with Spice-Roasted Cauliflower & Toasted Naan
990 cals
25 mins
Description
Good dal coats your mouth with comfort and is gentle on the budget. Buttery red lentils are heavenly with a splash of cream, topped off with roasted cauliflower and wedges of naan, hot out of the oven.
Contains:
Milk • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
200g Cauliflower florets
15ml Minced garlic
200g Red lentils
15ml Tomato paste
90ml Heavy cream
2 Naan
16g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Nutrition
Total fat | 40g |
Saturated Fat | 19g |
Sodium | 1080mg |
Total carbs | 128g |
Sugar | 7g |
Protein | 38g |
Fibres | 19g |
Recipe Instructions
Step 1: Make the dal
- Preheat the oven to 450°F.
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the lentils, cream, 3 cups water (double for 4 portions), ⅔ of the spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
Step 2: Roast the cauliflower
- Meanwhile, on a lined sheet pan, toss the cauliflower (halve if large) with a generous drizzle of oil, the remaining spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Step 3: Toast the naan
- Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through.
- Transfer to a cutting board.
- Drizzle with oil and season with S&P.
- Cut into wedges.
Step 4: Finish & serve
- If the dal seems dry, gradually add 1 tbsp water at a time, stirring constantly, until you achieve your desired consistency.
- Divide the dal between your bowls.
- Top with the cauliflower.
- Serve the naan on the side. Bon appétit!