Cauliflower, Silverbeet & Lentil Dhal

• Meanwhile, heat a medium saucepan over 
medium-high heat with a drizzle of olive oil.
• Cook ginger paste, butter chicken sauce mix, 
Mumbai spice blend and tomato paste, stirring 
until fragrant, 1 minute. 
• Add the water, coconut milk and vegetable 
stock powder, stirring to combine. 

• To the saucepan, add lentils. Bring to the boil, 
then reduce heat to medium.
• Cover with a lid and cook, stirring occasionally, 
until lentils are softened, 4-6 minutes. 
• Meanwhile, roughly chop silverbeet. 

• When lentils have softened, place mini flour
tortillas on a second lined oven tray.
• Drizzle each with olive oil and season with salt.
• Bake until warmed through, 4-7 minutes.

TIP: Spread tortillas across two oven trays if your 
tray is getting crowded.

• Stir roasted cauliflower and silverbeet through 
dhal. Season to taste.

TIP: Add a splash of water to loosen the dhal, 
if needed.