Cauliflower and Tarka Dhal
This Cauliflower and Tarka Dhal from Lenny Carr-Roberts is a fabulous vegan dish. This is a great recipe is a personal favourite of Lenny's! The cauliflower steak is really substantial and full of flavour!
Ingredients
250g dried Mung Bean Dhal
250 ml vegetable oil
500ml vegetable stock
8 garlic cloves minced
1 small onion Finley chopped
Thumb piece ginger minced
1 large red chilli Finley chopped
1 tsp cumin seeds
6 cardamom pods split and seeds removed
2 tsp ground cinnamon
3 tsp ground Turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cayenne
1 tsp ground paprika
2 tsp sea salt flakes
1 tsp cracked black pepper
2 tsp caster sugar
Zest and juice 1 lemon
1 tin coconut milk
1 bunch coriander chopped
200g baby leaf spinach
2 cauliflowers cut into steaks
150g of toasted nuts and or seeds.
Method
First, wash the dhal several times until water runs clear. Put in a large heavy bottomed pan and bring to boil With the vegetable stock and simmer for 40-45 minutes until you have a thick lava like paste/sauce. Stir frequently to avoid the bottom catching.
Place 90% of the vegetable oil in a large pan and heat up. Add the onions and cook slowly for 10 minutes. Add heat and add. Garlic, ginger, chili, cumin seeds, cardamom seeds and fry for 1 mom. Then add all the dry spices and cook for a further 5 minutes on a low heat.
Fold in the spices oil mixture to the dhal a little at a time until all is incorporated. Then add the spinach and coriander and also the coconut milk. Check seasoning and add the lemon zest and juice. The dhal is now ready, remove from the heat to infuse and until the cauliflower is cooked.
Heat a frying pan and add the remaining veg oil. Fry the cauliflower steaks in batches until golden brown both sides. Place in an oven tray and put into a pre-heated oven at 180 degrees for 15 minutes.
To serve reheat dhal, add to plate and place the roasted cauliflower on top. Then add some sprigs of fresh coriander and the toasted nuts and seeds.
Serve with a simple cucumber, mint, onion, chili, lime and tomato salad.
Ingredients
250g dried Mung Bean Dhal
250 ml vegetable oil
500ml vegetable stock
8 garlic cloves minced
1 small onion Finley chopped
Thumb piece ginger minced
1 large red chilli Finley chopped
1 tsp cumin seeds
6 cardamom pods split and seeds removed
2 tsp ground cinnamon
3 tsp ground Turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cayenne
1 tsp ground paprika
2 tsp sea salt flakes
1 tsp cracked black pepper
2 tsp caster sugar
Zest and juice 1 lemon
1 tin coconut milk
1 bunch coriander chopped
200g baby leaf spinach
2 cauliflowers cut into steaks
150g of toasted nuts and or seeds.
Method
First, wash the dhal several times until water runs clear. Put in a large heavy bottomed pan and bring to boil With the vegetable stock and simmer for 40-45 minutes until you have a thick lava like paste/sauce. Stir frequently to avoid the bottom catching.
Place 90% of the vegetable oil in a large pan and heat up. Add the onions and cook slowly for 10 minutes. Add heat and add. Garlic, ginger, chili, cumin seeds, cardamom seeds and fry for 1 mom. Then add all the dry spices and cook for a further 5 minutes on a low heat.
Fold in the spices oil mixture to the dhal a little at a time until all is incorporated. Then add the spinach and coriander and also the coconut milk. Check seasoning and add the lemon zest and juice. The dhal is now ready, remove from the heat to infuse and until the cauliflower is cooked.
Heat a frying pan and add the remaining veg oil. Fry the cauliflower steaks in batches until golden brown both sides. Place in an oven tray and put into a pre-heated oven at 180 degrees for 15 minutes.
To serve reheat dhal, add to plate and place the roasted cauliflower on top. Then add some sprigs of fresh coriander and the toasted nuts and seeds.
Serve with a simple cucumber, mint, onion, chili, lime and tomato salad.
