Roast gunpowder cauliflower & lentils

Name: Roast gunpowder cauliflower & lentils
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 5 tbsp vegetable or sunflower oil; 2 large onions, finely chopped; 50 g ginger, peeled and finely chopped; 4 clove/s garlic, crushed; 2 tbsp Cooks’ Ingredients Gunpowder Spice Blend; 1 tbsp ground turmeric; 10 Cooks' Ingredients Curry Leaves; 500 g dried red split lentils, rinsed; 1.4 L vegetable stock; 400 ml can coconut milk; 2 cauliflowers (1.6-1.8kg total weight), trimmed and cut into florets

Cooks’ Ingredients Gunpowder Spice adds a fiery warmth to these lentils with roasted cauliflower, while coconut milk brings a cooling creaminess. It makes a brilliant Bonfire Night supper, or just freeze excess portions for any vegan guests over the festive period.

4.5 out of 5 stars(6) Rate this recipe

VeganVegetarian

Serves8
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

5 tbsp vegetable or sunflower oil
2 large onions, finely chopped
50g ginger, peeled and finely chopped
4 clove/s garlic, crushed
2 tbsp Cooks’ Ingredients Gunpowder Spice Blend
1 tbsp ground turmeric
10 Cooks' Ingredients Curry Leaves
500g dried red split lentils, rinsed
1.4 L vegetable stock
400ml can coconut milk
2 cauliflowers (1.6-1.8kg total weight), trimmed and cut into florets

To serve

200g coconut yogurt alternative
80g smoked almonds, roughly chopped (optional)
½ x 25g pack coriander, leaves picked
Tandoori naans or cooked basmati rice (optional)

Heat 2 tbsp oil in a wide sauté pan or large saucepan and cook the onions and ginger with a large pinch of salt for 8-10 minutes until softened. Add the garlic, 1-11⁄2 tbsp gunpowder spice (to taste), the turmeric and curry leaves; cook for a further 4-5 minutes, stirring. Meanwhile, preheat the oven to 200oC, gas mark 6.
Stir in the lentils until coated, followed by the stock and coconut milk. Bring the mixture to a simmer and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and have broken down to a dal consistency (add a little extra water towards the end of cooking, if needed).
While the lentils are simmering, put the cauliflower in a large bowl and toss with the remaining 3 tbsp oil and 1 tbsp gunpowder spice. Season, then spread out on 1-2 large baking trays and roast for 25-30 minutes until tender and golden. Stir the roasted cauliflower into the cooked lentils and season. Ladle into bowls, dollop over the coconut yogurt alternative and scatter with smoked almonds (if using) and coriander leaves. Serve with warm naan or rice, if liked.

Cook’s tip

To freeze: Portion the cooled dish into airtight containers or freezer bags, then freeze for up to 3 months. Defrost overnight in the fridge and reheat with a splash of water until piping hot.

Typical values per serving when made using specific products in recipe