Mild North Indian Lentil Bowl
with Turmeric-Roasted Cauliflower & Cucumber Raita
Look forward to dinner with this wholesome and nutritious bowl of lentils. Along with gently spiced turmeric cauliflower, roasted cashews and a creamy cucumber raita, this is a veggie delight sent from the heavens.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
onion
2 clove
garlic
1
tomato
1 portion
cauliflower
½
lemon
1 packet
red lentils
(May be present Gluten. )
1 packet
tomato paste
1 sachet
Mild North Indian Spice Blend
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
½ sachet
turmeric
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1
cucumber
1 bunch
mint
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
Olive Oil
1.25 cup
water
1 tsp
honey
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Finely chop the garlic. Roughly chop the tomato. Cut the cauliflower into small florets. Slice the lemon into wedges. Rinse the red lentils.
Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 3-5 minutes. Add the garlic, tomato, tomato paste and mild North Indian spice blend and cook until fragrant, 1-2 minutes.
Add the lentils, water, honey and vegetable stock powder. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes. Add the baby spinach leaves, stir until wilted and season to taste. Remove from the heat. TIP: Add a little water if the lentils look dry.
While the lentils are simmering, combine the turmeric (see ingredients), the salt, a squeeze of lemon juice, 1/2 the Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Add the cauliflower, toss until well coated, then season with pepper. Place on an oven tray lined with baking paper and roast until tender, 15-20 minutes. TIP: The cauliflower will char slightly, this adds to the flavour!
While the cauliflower is roasting, finely chop the cucumber. In a second medium bowl, combine the cucumber, remaining yoghurt and a squeeze of lemon juice. Season with salt and pepper.
Pick and roughly chop the mint leaves. Divide the mild North Indian lentils between bowls. Top with the turmeric-roasted cauliflower and cucumber raita. Garnish with the mint and roasted cashews.