Whole roasted spiced cauli
With green lentils & black eyed peas
1 hr 15 mins
Super easy
serves 6
About the recipe
Served with a beautiful whole roasted cauliflower in the centre, this versatile dinner is delicious mopped up with bread, or with a spoonful of fluffy rice.
Ingredients
½ a bunch of fresh coriander (15g)
400g chopped mixed onion, carrot and celery
olive oil
1 small cauliflower (600g)
2 teaspoons smoked paprika
2 heaped tablespoons madras curry paste
2 x 400g tins of green lentils
1 x 400g tin of blackeye beans
3 tablespoons mango chutney, plus extra to serve
Top Tip
FLAVOUR BOOST
To make a flavoured oil, known as a temper, peel 8 cloves of garlic and finely slice with 2 fresh red chillies. Heat 2 tablespoons of oil in a pan and fry 3 teaspoons of black mustard seeds, 1 heaped teaspoon of cumin seeds and a handful of fresh curry leaves until crisp and lightly golden. Drizzle over your daal before serving.
VEG BOOST
For extra green goodness, try adding a good few handfuls of fresh or frozen spinach towards the end of cooking.
EASY SWAPS
I’ve used madras paste here for a robust chilli kick, but any curry paste will work – try korma or tikka for a milder version.
Method
- Preheat the oven to 200°C/400ºF/gas 6.
- Pick the leaves from ½ a bunch of fresh coriander (15g) and reserve for later, then finely chop the stalks.
- Put a large, shallow non-stick casserole pan on a medium heat with 1 tablespoon of olive oil. Add 400g of chopped mixed onion, carrot and celery with the coriander stalks and cook for 10 minutes, stirring regularly, or until softened.
- Click off and discard the tatty outer leaves from 1 small cauliflower (600g), then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk for even cooking.
- Rub the cauli all over with 2 teaspoons of smoked paprika and 2 heaped tablespoons of madras curry paste, then place it in the pan with the veg. Add a good splash of water, then transfer to the oven for 30 minutes.
- Remove from the oven and stir in 2 x 400g tins of green lentils and 1 x tin of blackeye beans (juices and all) with 1½ tins of water and 3 tablespoons of mango chutney, then return to the oven for 30 minutes.
- Remove the cauliflower to a plate, gently mash half of the beans and lentils to thicken slightly and season to perfection, tasting and tweaking.
- Sit the cauliflower back in the middle of the pan and slice into 6 wedges. Sprinkle over the coriander leaves and serve with extra mango chutney and yoghurt (if using). Delicious drizzled with a temper (see tips) and served with warmed flatbreads.
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