Pork, Cauliflower & Lentil Aloo Gobi
with Toasted Tortillas & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Coriander
1
Potato
2
Garlic
1 sachet
Chilli Flakes
250 g
Pork Mince
1
Cauliflower
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Red Lentils
(May be present: Soy, Gluten, Lupin, Wheat.)
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1
Carrot
1 sachet
Mumbai Spice Blend
1
Brown Onion
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. • Cut potato into bite-sized chunks. • Thickly slice carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with half the Mumbai spice blend and season with pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the veggies between two trays.
• Meanwhile, finely chop brown onion and garlic. • Drain and rinse half the red lentils.
• In a medium saucepan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook pork mince and onion, breaking up pork with a spoon, until just browned, 4-5 minutes. Drain oil from the pan. • Add garlic, remaining Mumbai spice blend and a pinch of chilli flakes (if using). Cook until fragrant, 1 minute. • Add lentils, coconut milk, the water and vegetable stock pot. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 15 minutes. • Uncover, then continue to simmer until tender, 10 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mini flour tortillas in batches, until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate.
• When the lentils are ready, add roasted veggies to pan. • Gently stir to combine, then season with salt and pepper to taste.
• Roughly chop coriander. • Divide cauliflower, pork and lentil aloo gobi between bowls. • Sprinkle with coriander and extra chilli flakes (if desired). Serve with toasted tortillas. Enjoy!
