Creamy cauliflower dahl with anardana scented rice

Cook time: 50 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Lentils
Couple
1 packet
Family
1 packet
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Ginger*
Couple
Half
Family
Half
Tomato
Couple
2
Family
4
Cauliflower
Couple
1/2
Family
1
Dahl spices
Couple
1 packet
Family
1 packet
Water^
Couple
300ml
Family
450ml
Coconut cream
Couple
1 pottle
Family
1 tin
Pomegranate
Couple
1
Family
1
Basmati rice
Couple
1 packet
Family
1 packet

Get the lentils cooking straight away. By the time they’re cooked, everything should be ready to go.

Anardana is used in Indian and Persian cuisine as a souring agent. They go really well with this super creamy dahl.

^denotes pantry item, not provided by Green Dinner Table.

*Ginger is a shared ingredient. Use half for each dish.

Instructions

1

Bring a small pot of water to the boil and add a pinch of salt and the lentils. Simmer for 35 to 40 minutes, until tender. Once cooked, strain and set aside.

 

2

Peel and dice the onion.

Mince the garlic.

Peel and mince the ginger.

Roughly chop the tomato into 1 cm cubes.

Remove the outer leaves from the cauliflower and thinly slice.

3

In a medium pan on medium heat, sauté the onion in a little oil for 2 to 3 minutes, before adding the ginger, garlic and a pinch of salt. Cook for another minute, then add the curry powder. Cook for 15 seconds, then add HALF the tomato and cook for a few minutes before adding the coconut cream and water. Bring to a simmer, then add the cauliflower. Cook for 10 to 15 minutes until cauliflower is soft and fully cooked. Blend until smooth, then return to the pan. Season well, taste and adjust seasoning, if needed.

Time to peel the pomegranate. Get a medium bowl of cold water ready. Cut through the skin as if you were going to cut it into 4 but not all the way through. Rip the pomegranate apart over the water. The seeds will sink to the bottom, then strain off the water and you’ll have the seeds ready to go. Here’s a video if you want to see how to do it.

4

Wash the rice under cold running water until the water runs clear. Fill with enough water to just cover the rice (about 2 cm above the rice). Add a pinch of salt and the pomegranate seeds, bring to a simmer, then cover and reduce the heat to very low. Cook covered for 12 minutes, then turn off the heat and allow to sit for another 5 minutes.

5

Fold in the remaining tomatoes and cooked lentils through the curry and bring to a simmer, then turn off. Allow to sit for 5 minutes before serving.

6

Serve dahl over anardana scented rice.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, December 22nd.

 

Monday

This week's recipe

Black Doris rocket pesto with courgette, cherry tomato fettuccine and Parmesan

Tuesday

This week's recipe

Lime leaf cauliflower dahl with spinach, brown rice and toasted cashews

Wednesday

This week's recipe

Antipasto platter with tomato bruschetta, beetroot hummus, chili herb olives, giardiniera vegetables, maple sumac roasted nuts and fresh peas

Thursday

This week's recipe

Teriyaki tofu skewers with jasmine rice, mango peanut and chili salad

Friday

This week's recipe

Rainbow bowl with peanut ginger dressing

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