Cauliflower & Lentil Curry
with Tomato-Cashew Sauce & Buttered Naan
Cooking time
30 minutes
Servings
2/4
Calories
1190 /serving
This meatless curry becomes deliciously dense when you load it with lentils and oven-browned cauliflower florets. Fill out the full-bodied flavours of our Indian-style spice blend even further with ginger paste in a tomato base. And then rich it up with cashew butter and cream for a velvety texture. To sop up any remaining morsels, get your hands on that hot, buttered naan bread—it’s there to help clean the plates.
We will send you:
- 15ml Ginger paste
- 1 Scallion
- 1 Head of cauliflower
- 540ml Lentils (canned)
- 15g Cashew butter
- 400ml Tomatoes (canned)
- 30ml Heavy cream
- 2 Naan
- 12g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Contains: Cashews, Milk, Wheat
You will need:
Large pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Basting brush
Microwave
Total Fat
51 g
Saturated Fat
14 g
Sodium
2210 mg
Total Carb
148 g
Sugars
25 g
Protein
47 g
Fibre
25 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. Remove the core of the cauliflower; cut the head into small florets. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Start the curry
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the ginger and sauté, 1 to 2 min., until fragrant; season with the remaining spices and S&P. Add the tomatoes and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 10 to 12 min., until reduced and the flavours have combined.
Mise en place
Meanwhile, drain and rinse the lentils. Thinly slice the scallion, separating the white bottom and green top. In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Make the buttered naan
Toast the naan directly on an oven rack, 4 to 6 min., until slightly crispy and warmed through. Transfer to a cutting board and brush with the melted butter. Once cool enough, cut into wedges.
Finish the curry
To the pan of sauce, add the white bottom of the scallion, lentils, cashew butter, cream and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined; season with S&P. Add the cauliflower; toss well.
Plate your dish
Divide the curry between your plates. Garnish with the green top of the scallion. Serve the buttered naan on the side. Bon appétit!
