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Tandoori Cauliflower with red lentil dahl and raita

Tandoori Cauliflower with red lentil dahl and raita
4.2 25 ratings
Prep. 20 min
Total 1 h
6 portions
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Ingredients

  • olive oil plus extra to grease
    20 g
  • fresh curry leaves leaves only
    4 sprigs
  • onion cut into quarters
    1
  • garlic cloves
    4
  • fresh green chilli deseeded and cut into pieces.
    1
  • piece fresh ginger
    5 cm
  • ground turmeric
    2 tsp
  • ground coriander
    2 tsp
  • ground cumin
    2 tsp
  • dried chilli flakes (optional)
    1 pinch
  • canned diced tomatoes
    200 g
  • dried red lentils rinsed and drained
    350 g
  • sea salt plus extra to season
    1 tsp
  • water
    1000 g
  • cauliflower leaves removed and stalk trimmed so base is flat
    800 g
  • tandoori paste (see Tip)
    125 g
  • freshly squeezed lemon juice
    2 tbsp
  • fresh baby spinach leaves roughly chopped
    30 g
  • canned coconut milk
    400 g
  • natural yoghurt
    250 g
  • Lebanese cucumber finely diced
    1
  • fresh coriander leaves finely chopped
    3 sprigs
  • ground black pepper to season
  • naan bread to serve (see Tip)

Difficulty

easy

Nutrition per 1 portion

Sodium 1026.5 mg
Protein 22.1 g
Calories 2198.7 kJ / 525.5 kcal
Fat 16.8 g
Fibre 14.6 g
Saturated Fat 8.4 g
Carbohydrates 77.1 g

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