Cauliflower & Chickpea Dhal

Cauliflower, Red Lentil & Green Bean Korma Curry

  • Vegetarian
Ready in just 40 minutes this super easy one-pan korma is packed full of vegies! Serve with minted yoghurt and rice.

  • 30 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 1/3 cup korma curry paste
  • 2 cups (500 mL) Continental Superb Stock Vegetable
  • 400 g canned diced tomatoes
  • 2/3 cup dried red lentils
  • 3/4 cup Greek Style Natural Yogurt
  • 1/4 cup chopped mint leaves, plus extra for sprinkling
  • 400 g canned chickpeas, rinsed and drained
  • 3 cups (300 g) fresh cauliflower florets
  • 200 g green beans, halved
  • steamed rice, to serve

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until golden Add paste and cook, stirring, for 2 mins. Add stock, tomatoes and lentils. Bring to the boil, stirring. Cover, reduce heat to low and simmer for 10 minutes, stirring regularly.

  2. Meanwhile combine ½ cup yoghurt and mint leaves in a bowl.

  3. Add chickpeas, cauliflower, green beans and remaining ¼ cup yoghurt to lentil mixture. Bring to the boil. Reduce heat to medium-low and cook for 10-15 mins, stirring occasionally, until vegetables are tender. Garnish with extra mint leaves. Serve with minted yoghurt and rice.

  4. TIP: If you would like it little spicier add in 1 thinly sliced long green chilli in with the green beans or use a hotter curry paste.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 540.26 kcal
Protein (g) 24.4 g
Sugar (g) 17.83 g
Fat (g) 16.26 g
Fibre (g) 14.66 g

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