Warming Cauliflower and Lentil Dal

Warming Cauliflower and Lentil Dal

with Green Beans and Toasted Naan Bread

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The perfect meal for cooler weather, this stick-to-your-ribs dish is veggie and flavour packed. The addition of naan bread rounds it out allowing you to scoop up every last bit.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

285 g

Cauliflower, florets

30 g


10 g


170 g

Green Beans, trimmed

260 g

Roma Tomato

56 g

Onion, chopped

1 tbsp

Mild Tadka Spice Mix


170 g

Red Lentils

1 unit

Vegetable Broth Concentrate

6 tbsp

Sour Cream


2 unit

Naan Bread

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2690 kJ
Calories643 kcal
Fat15 g
Saturated Fat4 g
Carbohydrate102 g
Sugar12 g
Dietary Fiber19 g
Protein33 g
Cholesterol19 mg
Sodium1172 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the cauliflower). Start prepping when the oven comes up to temperature


Wash and dry all produce.* On a baking sheet, toss the cauliflower with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.


Meanwhile, peel, then mince or grate 1 tbsp ginger. Cut the green beans into 1-inch pieces. Cut the tomatoes into 1/2-inch pieces. Roughly chop the cilantro.


Heat a medium pot over medium-low heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the ginger and tadka masala. Cook until fragrant, 30 sec.


Add lentils, 2 cups water and broth concentrate to the pot. Bring to a gentle boil over medium-low heat. Cook, stirring often, until the lentils are soft, 15-18 min. Add the green beans and tomatoes. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. (TIP: If the mixture starts to dry out, add a few more splashes of water.)


When the cauliflower is done roasting, transfer to the lentil mixture. Cook, stirring until warmed through, 2-3 min. Season with salt and pepper. Arrange the naan bread on the baking sheet and toast in the centre of the oven until warmed, 4-5 min.


Remove the lentil dal from the heat. Stir in half the cilantro and sour cream. Divide the dal between plates. Sprinkle with remaining cilantro. Serve with the naan.