Hearty Lentil-Beef Dhal & Roasted Cauliflower
with Tortilla Dippers & Yoghurt
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Lupin
- Soy
- Wheat
- Milk
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the Cauliflower will become the best part of this dhal. When paired with hearty lamb, lentils and tortilla dippers, you’ll be savouring each and every bite.
Ingredients
1 sachet
Vegetable Stock Pot
1
Fioretto
1 packet
Red Lentils
(May be present: Gluten, Lupin, Soy, Wheat.)
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
250 g
Beef Mince
1 packet
Tomato Paste
1 packet
Ginger Paste
½
Long Chilli
1 packet
Coconut Milk
3
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse half the red lentils. • Cut zucchini into bite-sized chunks. Trim Fioretto. Halve any thicker stalks of Fioretto lengthways. Thinly slice long chilli (if using). • Place zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, heat a large saucepan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock pot, stirring to combine. Add lentils and bring to the boil. • Reduce heat to medium, cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.
• When zucchini has 15 minutes remaining, move zucchini to one side of the oven tray and transfer over Fioretto. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 10-15 minutes.
• Slice mini flour tortillas (see ingredients) into 3cm strips. • Place tortilla strips in a single layer on a second oven tray lined with baking paper and drizzle or brush with olive oil and season with salt and pepper. • Bake until golden, 8-10 minutes.
• Once lentils have softened, stir roasted zucchini and baby spinach leaves through dhal. Season to taste. TIP: Add a splash of water to loosen the dhal, if needed.
• Divide beef and lentil dhal between bowls. Top with Fioretto, Greek-style yoghurt and chilli. • Serve with tortilla dippers. Enjoy!
