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Tandoori Cauliflower with red lentil dahl and raita
TM5 TM6

Tandoori Cauliflower with red lentil dahl and raita
4.4 (19 évaluations )
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Ingrédients

  • 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)
Infos nut.
par 1 portion
Calories
2198.7 kJ / 525.5 kcal
Protides
22.1 g
Glucides
77.1 g
Lipides
16.8 g
Graisses saturées
8.4 g
Fibre
14.6 g
Sodium
1026.5 mg

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