
Devices & Accessories
Tandoori Cauliflower with red lentil dahl and raita
Prep. 20 min
Total 1 h
6 portions
Ingredients
-
olive oil plus extra to grease20 g
-
fresh curry leaves leaves only4 sprigs
-
onion cut into quarters1
-
garlic cloves4
-
fresh green chilli deseeded and cut into pieces.1
-
piece fresh ginger5 cm
-
ground turmeric2 tsp
-
ground coriander2 tsp
-
ground cumin2 tsp
-
dried chilli flakes (optional)1 pinch
-
canned diced tomatoes200 g
-
dried red lentils rinsed and drained350 g
-
sea salt plus extra to season1 tsp
-
water1000 g
-
cauliflower leaves removed and stalk trimmed so base is flat800 g
-
tandoori paste (see Tip)125 g
-
freshly squeezed lemon juice2 tbsp
-
fresh baby spinach leaves roughly chopped30 g
-
canned coconut milk400 g
-
natural yoghurt250 g
-
Lebanese cucumber finely diced1
-
fresh coriander leaves finely chopped3 sprigs
-
ground black pepper to season
-
naan bread to serve (see Tip)
Nutrition per 1 portion
Calories
525.5 kcal /
2198.7 kJ
Protein
22.1 g
Fat
16.8 g
Carbohydrates
77.1 g
Fibre
14.6 g
Saturated Fat
8.4 g
Sodium
1026.5 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Tray bakes in cast iron
20 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Ancho chilli bean bowl
1 h
Yellow Curry with Mushroom and cauliflower (Dandelion restaurant)
55 min
Mushroom freekeh risotto with spring onion oil
1 h 10 min
Palak paneer
45 min
Black bean tomato soup with coriander lime cream
45 min
Sabji (vegetable) curry
30 min
Silverbeet dahl
8 h 40 min
Arrabbiata sauce
20 min
Vegetarian chilli
35 min
Spiced Moroccan lentil soup
40 min
Tuscan bean soup
40 min
Coconut and Spinach Dahl
50 min