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Creamy Tomato Daal With Charred Cauliflower, Crispy Kale, Coconut Yoghurt & Fluffy Rice

Total time35 min
Active time18 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and gather pans2m
  2. 2Prep and roast cauliflower18m
  3. 3Prep and roast cavolo nero10m
  4. 4Plate and garnish daal5m
35m total • 4/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
35 min

⚡Critical stepPreheat oven and gather pans

Prep • 2 min • Start 0m

Prep

⚡Critical stepPrep and roast cauliflower

Cooking • 18 min • Start 2m

Cooking

Cook tomato daal

Cooking • 13 min • Start 2m • 15m slack

Cooking

Cook the rice

Cooking • 9 min • Start 2m • 19m slack

Cooking

⚡Critical stepPrep and roast cavolo nero

Cooking • 10 min • Start 20m

Cooking

⚡Critical stepPlate and garnish daal

Finishing • 5 min • Start 30m

Finishing

Nutrition Information

Calories638 kcal
Protein28.5g
Fat22.2g
Carbs93.1g
Fibre34.7g
Salt0.25g

Step-by-Step Instructions

  1. Preheat oven and gather pans

    2 min

    Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.

    Equipment: oven, large roasting tray, saucepans
    Temperature: 200°C

  2. Prep and roast cauliflower

    18 min

    Cut the cauliflower into bitesized chunks, place into your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside.

    Equipment: knife, chopping board, large roasting tray, oven

  3. Cook tomato daal

    13 min

    Empty the tomato daal sauce into your saucepan along with the red lentils and 250ml of water. Cook the daal over a medium heat for around until the lentils are tender and cooked through, around 10-15 minutes. Stir regularly to stop the lentils from sticking to the bottom of the pan. Once cooked, squeeze in half of the lime and season to taste with salt.

    Equipment: saucepan, wooden spoon

  4. Cook the rice

    9 min

    Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until the rice is tender, but al dente.

    Equipment: small saucepan, lid

  5. Prep and roast cavolo nero

    10 min

    Remove any hardy stems from the cavolo nero , then finely slice the leaves. Once there is 10 minutes left on the roasted cauliflower, add the sliced cavolo nero to one side of the roasting tray, toss in a little olive oil and some salt and roast for the final 10 minutes of cooking time. Check the cavolo nero after 5 minutes to make sure it doesn't burn. Meanwhile roughly chop the coriander leaves.

    Equipment: knife, chopping board, large roasting tray, oven

  6. Plate and garnish daal

    5 min

    Divide the tomato daal and rice between serving bowls, then top with the charred cauliflower , crispy cavolo nero and a dollop of coconut yoghurt . Garnish with chopped coriander , the rest of the lime juice and enjoy!

    Equipment: serving bowls, spoon