Classic Tarka Daal with Cauliflower, Spinach and Ginger

SERVES 2-3

5 MINS PREP

COOKS IN 10 MINS

A delicious, healthy meal idea that is warming, full of goodness and really easy to cook. Serve simply with a bowl of rice for a taste of Indian soul food.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Tailored to Taste

This is a really health but satisfying curry. The mealiness and butteriness from the lentils combines with the bite and flavours of the cauliflower and the added zing of ginger. The spinach adds some added greens and vegetables. It sounds virtuous, is virtuous, but also really comforting and tasty. Best served with some simple rice, Indian flatbreads or even buttered toast.

Ingrédients

1 pack of The Spice Tailor Classic Tarka Daal (lentils included)
1 tbsp vegetable ghee, butter or vegetable oil
12g fresh ginger, cut into fine juliennes/shreds
150g cauliflower, cut into 4cm florets
1/8 tsp turmeric powder
50g baby spinach
Seasoning to taste

Méthode

Heat the ghee, butter or oil in a pan then add the spices from the whole spice sachet and sizzle for 20 seconds. Add the ginger and cook until browning on the edges.
Add in the cauliflower and a little seasoning then fry for 2-3 minutes.
Add a good splash of water and the turmeric powder then cook for another 3-4 minutes.
Add the lentil and tarka sauce from the pouches along with a small splash of water and bring to a boil.
Simmer for 2 minutes or until the cauliflower is cooked. Add in the spinach and once it’s wilted, season to taste and serve.

Tailored to Taste

This is a really health but satisfying curry. The mealiness and butteriness from the lentils combines with the bite and flavours of the cauliflower and the added zing of ginger. The spinach adds some added greens and vegetables. It sounds virtuous, is virtuous, but also really comforting and tasty. Best served with some simple rice, Indian flatbreads or even buttered toast.

Ingrédients

1 pack of The Spice Tailor Classic Tarka Daal (lentils included)
1 tbsp vegetable ghee, butter or vegetable oil
12g fresh ginger, cut into fine juliennes/shreds
150g cauliflower, cut into 4cm florets
1/8 tsp turmeric powder
50g baby spinach
Seasoning to taste

Méthode

Heat the ghee, butter or oil in a pan then add the spices from the whole spice sachet and sizzle for 20 seconds. Add the ginger and cook until browning on the edges.
Add in the cauliflower and a little seasoning then fry for 2-3 minutes.
Add a good splash of water and the turmeric powder then cook for another 3-4 minutes.
Add the lentil and tarka sauce from the pouches along with a small splash of water and bring to a boil.
Simmer for 2 minutes or until the cauliflower is cooked. Add in the spinach and once it’s wilted, season to taste and serve.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Tarka Daal Classique aux Lentilles

C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.

Recommandation d’Anjum