Cauliflower dhansak with red onion and mint salad recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1705kJ 406.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 3.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 43.9gProtein 17.1gFibre 11.3g
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- 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.
- 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.
- Divide the curry between 4 plates and serve with the salad, naan and mango chutney on the side, if you like.
- See more Indian recipes
