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Spiced Cauliflower, Spinach & Tamarind Dal

Spiced Cauliflower, Spinach & Tamarind Dal

Rating
4.5rating out of 5

(3183 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

Get ready to blend fenugreek, turmeric, garam masala and tangy tamarind paste into a mouthwatering dal, before topping with roast paprika-spiced cauliflower and toasted almonds. Dal-icious!

Prep Time

35 min

Cuisine

Indian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Red-lentils
100g red lentils
Cauliflower
1 cauliflower
whole-almonds
1 bag of blanched almonds (25g) †
turmeric
1 tsp ground turmeric
chilli flakes 3.18
1/2 tsp dried chilli flakes
Garam masala
1 tbsp garam masala
Fenugreek
1/2 tsp ground fenugreek
Baby-spinach
120g baby leaf spinach
paprika
1 tsp ground paprika
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Tamarind
2 tamarind paste sachets (30g)
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 100g red lentils
  • 1 cauliflower
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 1/2 tsp dried chilli flakes
  • 1 tbsp garam masala
  • 1/2 tsp ground fenugreek
  • 120g baby leaf spinach
  • 1 tsp ground paprika
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 tamarind paste sachet (15g)
Typical Values per 100g per serving
Energy 440 kJ
104 kcal
1682 kJ
398 kcal
Fat
of which saturates
3 g
0.5 g
11.5 g
2 g
Carbohydrate
of which sugars
11.1 g
4.3 g
42.3 g
16.4 g
Fibre 4.5 g 17.4 g
Protein 6.4 g 24.4 g
Salt 0.76 g 2.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
100g red lentils
red lentils
1 cauliflower
cauliflower(100%)
1 bag of blanched almonds (25g)
whole blanched almond (NUT)
1 tsp ground turmeric
turmeric(100%)
1/2 tsp dried chilli flakes
dried chilli flakes
1 tbsp garam masala
coriander seed, cumin seed, fennel seed, ginger, dill seed, clove
1/2 tsp ground fenugreek
ground fenugreek
120g baby leaf spinach
spinach
1 tsp ground paprika
ground paprika
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
Allergens
  • Allergens highlighted by † (nut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spiced Cauliflower, Spinach & Tamarind Dal

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Cut the cauliflower into small florets, discard the stem

2 Spiced Cauliflower, Spinach & Tamarind Dal

Add the cauliflower florets to a baking tray with the ground paprika, a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for 20-30 min or until the cauliflower is golden and crisp – this is your spiced cauliflower

3 Spiced Cauliflower, Spinach & Tamarind Dal

Whilst the cauliflower is cooking, peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

4 Spiced Cauliflower, Spinach & Tamarind Dal

Meanwhile, dissolve the Kallo vegetable stock cube[s] and tamarind paste in 600ml [1.1L] boiled water – this is your tamarind stock

Re-boil a kettle

Wash and pat the spinach dry with kitchen paper, add it to a colander and pour boiled water all over until it starts to wilt

Rinse the wilted spinach under the cold tap, then squeeze the water out as much as you can and chop it roughly

5 Spiced Cauliflower, Spinach & Tamarind Dal

Once the onions have softened, add the garam masala, ground fenugreek, ground turmeric and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant

6 Spiced Cauliflower, Spinach & Tamarind Dal

Add the red lentils, chopped spinach and tamarind stock, reduce the heat to medium-low and cook for 25-30 min or until the lentils are cooked and the sauce has thickened – this is your spinach & tamarind dal

7 Spiced Cauliflower, Spinach & Tamarind Dal

While the dal is cooking, add the almonds to a baking tray and put them in the oven for 5 min or until they've darkened slightly in colour

Once done, set them aside to cool before chopping roughly

8

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Serve the spiced cauliflower over the spinach & tamarind dal

Sprinkle over the chopped almonds

Enjoy!

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