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Tandoori Cauliflower with red lentil dahl and raita
TM6 TM5

Tandoori Cauliflower with red lentil dahl and raita
4.4 ( 20 avaliações )
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Ingredientes

  • 20 g olive oil plus extra to grease
  • 4 sprigs fresh curry leaves leaves only
  • 1 onion cut into quarters
  • 4 garlic cloves
  • 1 fresh green chilli deseeded and cut into pieces.
  • 5 cm piece fresh ginger
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 pinch dried chilli flakes (optional)
  • 200 g canned diced tomatoes
  • 350 g dried red lentils rinsed and drained
  • 1 tsp sea salt plus extra to season
  • 1000 g water
  • 800 g cauliflower leaves removed and stalk trimmed so base is flat
  • 125 g tandoori paste (see Tip)
  • 2 tbsp freshly squeezed lemon juice
  • 30 g fresh baby spinach leaves roughly chopped
  • 400 g canned coconut milk
  • 250 g natural yoghurt
  • 1 Lebanese cucumber finely diced
  • 3 sprigs fresh coriander leaves finely chopped
  • ground black pepper to season
  • naan bread to serve (see Tip)
Nutrição
por 1 portion
Energia
525.5 kcal / 2198.7 kJ
Proteína
22.1 g
Gordura
16.8 g
Hidratos de carbono
77.1 g
Fibra
14.6 g
Gordura saturada
8.4 g
Sódio
1026.5 mg

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