Cauliflower dhansak with red onion and mint salad recipe

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Try your hand at making this hearty vegetarian curry that's brimming full of satisfying flavours and nutty roasted cauliflower. This delicious dhansak is ideal for a midweek meal for all the family. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 406 calories / serving

Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2·5cm (1in) piece fresh ginger, finely chopped
  • 3 tbsp Indian curry paste
  • 2 tbsp tamarind paste
  • 200g red lentils
  • 3 tbsp desiccated coconut
  • 1ltr (1 3/4pt) vegetable stock
  • 1 small cauliflower, cut into forets
  • peshwari naan, warmed, to serve (optional)
  • mango chutney, to serve (optional)

For the salad

  • handful fresh mint, chopped
  • handful coriander leaves, chopped
  • 1 small red onion, halved and finely sliced
  • 1 green chilli, deseeded and sliced

Each serving contains

  • Energy

    1705kj
    406kcal
    20%
  • Fat

    19g 27%
  • Saturates

    7g 36%
  • Sugars

    13g 14%
  • Salt

    3g 50%

of the reference intake
Carbohydrate 43.9g Protein 17.1g Fibre 11.3g

Method

  1. Heat the oil in a large pan over a low heat. Add the onion, garlic and ginger and cook for 10 minutes, or until softened and golden; season to taste. Add the curry and tamarind pastes, and cook for 1 minute. Stir in the lentils, coconut and stock and continue cooking for 10 minutes more.
  2. Add the cauliflower, season well, and cook for a further 10 minutes, or until tender. Meanwhile, combine the salad ingredients in a bowl. Set aside.
  3. Divide the curry between 4 plates and serve with the salad, naan and mango chutney on the side, if you like.

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