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Buttered Cauliflower Dal with Brown Basmati Rice
This lightly spiced lentil curry is enriched with butter just before serving. You'll top it with florets of tender roast cauliflower and serve fluffy brown basmati rice on the side.
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Ingredients
- 1 cauliflower
- 300g brown basmati rice
- 2 onions
- 3 garlic cloves
- A thumb of ginger
- A thumb of turmeric
- 1 tbsp vegetable curry powder
- 400g tin of chopped tomatoes
- 150g dried red lentils
- 1 vegetable stock cube
- 40g flaked almonds
- 100g baby leaf spinach
- 50g butter
- 1 lemon
Prep: 15 mins | Cook: 40 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the base and leaves off the cauliflower. Slice the florets into small, bite-sized pieces, and chop the stalk into small chunks (see our tip for how to use up the leaves). Scatter the cauliflower pieces into a large roasting tin. Pour over 1 tbsp oil and season with a pinch of salt and pepper. Toss the cauliflower to coat in the oil and seasoning, then slide into the oven. Roast for 30-35 mins, turning halfway, till tender and slightly crisp at the edges. If the cauliflower is ready before the dal, turn the oven off and move the cauli down to the bottom shelf to keep warm.
2. Meanwhile, fill and boil your kettle. Rinse the rice under cold water, then tip it into a medium pan. Pour in 600ml hot water from the kettle. Add a pinch of salt, cover and bring to the boil. When the water is boiling, turn the heat right down. Simmer for 25 mins till all the water has been absorbed. Take off the heat and set aside to steam, lid on, for 5-10 mins to finish cooking the rice.
3. Peel and finely chop the onions. Pour 2 tbsp oil into a large pan and warm over a medium heat. Slide the chopped onions into the pan and add a pinch of salt and pepper. Fry the onion for 6-8 mins, stirring occasionally, till the onions are golden and glossy.
4. While the onions cook, peel and grate the garlic cloves and the ginger. Finely grate the turmeric (see our tip below on how to avoid turmeric stains).
5. When the onions are glossy, add the garlic, ginger and turmeric to the pan. Sprinkle in the curry powder and stir well. Cook and stir the pan for 1-2 mins, till it starts to smell aromatic.
6. Pour the chopped tomatoes into the pan with the onions. Top up with 500ml hot water from the kettle . Tip in the lentils and crumble in the stock cube. Add a pinch of sugar from your store cupboard (optional). Stir well to combine and raise the heat under the pan till it boils. Once the dal is boiling, cover the pan with a lid and reduce to a gentle simmer. Cook for 20-25 mins, stirring occasionally, till the lentils are tender and the sauce has thickened a little.
7. While the curry simmers, put a small frying pan on a low heat. Add the flaked almonds and toast for 2-3 mins till golden. Tip into a bowl and set to one side. This is optional, but it does help enhance the flavour of the flaked almonds.
8. When the lentils are soft, stir in the baby leaf spinach. Cook for a further 1-2 mins, till the leaves have wilted. Add the butter to the pan and squeeze in a little lemon juice. Remove the pan from the heat and stir well. Taste and add more salt, pepper, lemon juice or sugar, if needed.
9. Divide the rice between warm bowls or plates and top with the dal and the roast cauliflower. Scatter over the flaked almonds and serve.
10. No Waste, More Taste
Keep your cauliflower leaves out of the compost – they're great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or slice them and add to stews for the final 5 mins of cooking to add an extra burst of green to your dinner.
Keep your cauliflower leaves out of the compost – they're great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or slice them and add to stews for the final 5 mins of cooking to add an extra burst of green to your dinner.
11. No Stains, All Gains
Fresh turmeric likes to stain everythingbright yellow, which is pretty but also annoying. When you're preparing turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any turmeric stains from your fingers.
Fresh turmeric likes to stain everythingbright yellow, which is pretty but also annoying. When you're preparing turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any turmeric stains from your fingers.
12. Love Your Leftovers
The dal and roast cauliflower will keep for up to 3 days in the fridge in airtight tubs. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The dal and roast cauliflower can also be frozen for up to 3 months. Defrost overnight before reheating. We recommend cooking the rice to order, rather than storing and reheating it.
The dal and roast cauliflower will keep for up to 3 days in the fridge in airtight tubs. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The dal and roast cauliflower can also be frozen for up to 3 months. Defrost overnight before reheating. We recommend cooking the rice to order, rather than storing and reheating it.
13.
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BetterWorld
This was just fabulous. Easy to prepare and quick to cook. Delicious :) I made the vegan version (because we're vegan!), so used vegan butter and used a teaspoon of turmeric powder as didn't have any fresh root. Will definitely make again - probably next week!