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Cauliflower & Spinach Dahl

Cauliflower & Spinach Dahl

with rice
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
827 kcal
Protein
: 
22.6g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

300 grams

Cauliflower

1 unit(s)

Onion

2 sachet(s)

North Indian Style Spice Mix

2 sachet(s)

Vegetable Stock

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

1 pack(s)

Coconut Milk

150 grams

Rice

1 unit(s)

Lime

1 sachet(s)

Rogan Josh Curry Paste

1 unit(s)

Tomato

60 grams

Baby Spinach

1 sachet(s)

Mango Chutney

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3458 kJ
Energy (kcal)827 kcal
Fat28.4 g
of which saturates15.7 g
Carbohydrate120.9 g
of which sugars25.2 g
Dietary Fiber11 g
Protein22.6 g
Salt5.5 g
Potassium332.6 mg
Calcium26.1 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Pan with Lid
•Medium Pot
•Lid

Cooking steps

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
  • Halve, peel and chop the onion into small pieces.
  • Drain and rinse the lentils. Quarter the lime.
  • Cut the cauliflower into small florets (like small trees). Halve any large florets.
  • Cut the tomato into 1cm chunks.
Start Frying
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add half the onion and cauliflower florets to the pan and fry until softened stirring occasionally, 6-8 mins. Season with salt and pepper.
  • Add the lentils and North Indian spice mix and fry for another 3-4 mins.
Simmer the Curry
4
  • Pop in the roganjosh paste, coconut milk, stock and 50ml water (per 2P). Cover and simmer for 4-5 mins, until the cauliflower is cooked.
  • Add the spinach and allow to wilt. Then pour in 1 tsp lime juice (per 2P), and season to taste with salt and pepper.
Make the Salad
5

Toss the tomatoes and remaining onion with salt, pepper and lime juice to taste. 

Finish and Serve
6
  • Arrange the rice in deep plates or bowls.
  • Top with lentil and cauliflower dahl.
  • Serve the salad and any remaining lime wedges on the side. 
  • Dollop over the mango chutney.
Meal right image

Explore Similar Recipes

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