Cauliflower & Lentil Curry
with Tomato-Cashew Sauce & Buttered Naan
Cooking time
25 minutes
Servings
2/4
Calories
880 /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 and garlic 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:
- 300g Cauliflower florets
- 15ml Minced garlic
- 15ml Ginger paste
- 1 Scallion
- 540ml Lentils (canned)
- 15g Cashew butter
- 200ml Tomato sauce
- 30ml Heavy cream
- 2 Naan
- 12g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Contains: Milk, Cashews, 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
52 g
Saturated Fat
13 g
Sodium
1630 mg
Total Carb
110 g
Sugars
16 g
Protein
32 g
Fibre
15 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower florets (halve or quarter if large) 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. Sauté the ginger and ½ the garlic, 1 to 2 min., until fragrant; season with the remaining spices and S&P. Add the tomato sauce and 1 cup water (double for 4 portions). Cook, stirring occasionally, 10 to 12 min., until the flavours have combined and the liquid is reduced.
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) and the remaining garlic, in 15 sec. increments, until melted.
Toast the naan
Toast the naan directly on an oven rack, 4 to 6 min., or until slightly crispy and warmed through. Transfer to a cutting board and brush with the garlic butter. Once cool, 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; stir well.
Plate your dish
Divide the curry between your plates. Garnish with the green top of the scallion. Serve the naan on the side. Bon appétit!
