Coconut Dahl with Roasted Cauliflower
and Fried Kale
Dahl is a staple dish in Indian and Sri Lankan Cuisine.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Dahl is a staple dish in Indian and Sri Lankan Cuisine.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
For dahl
Vegetable stock cube
15*
0 Pieces
Coconut milk
0 ML
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast cauliflower
Preheat the oven to 200°C. Rinse and pat dry cauliflower. Separate to florets and place on an oven tray lined with baking paper. Coat with olive oil and sprinkle with salt. Roast for 20 minutes.
2 Prep veggies
Meanwhile, peel and mince onion, garlic and ginger. Pour the lentils to a colander and rinse well.
3 Fry veggies
Heat oil in a large pot over medium high heat. Fry onion, garlic and ginger for 2–3 minutes.
4 Add dahl ingredients
Add curry powder, chilli powder and half of the turmeric. Mix well. Add the drained lentils, vegetable stock cube and water. Bring to a boil.
5 Add coconut milk
Add the coconut milk, bring to a boil and let simmer for 15–20 minutes, until the lentils are soft.
6 Fry kale
Meanwhile, rinse the kale leaves. Remove the hard stem. Slice or tear the leaves to pieces. Mix with coconut oil, the remaining turmeric, and salt. Massage the leaves for 1 minutes. Then heat a pan over high heat and fry the kale for 2–3 minutes Serve with the dahl and the roasted cauliflower.
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