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Cauliflower and Chickpea Dhal heart_plus

| 64m start > table | 17m hands on |

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This really simple, but thoroughly delicious recipe, is mildly spiced and contains chickpeas, tandoori cauliflower and sweet potato

Contains: Gluten, Soybeans

Why Is This Recipe Healthy? [read more]

13 Plants

9 Vegetables

Nutrition Per Serving [read more]

21g Protein

42%

25g Fibre

83%

83g Carbs

29%

706kcal Cal.

32%

27g Fat

32%

4g Sat. Fat

15%

35g Sugar

120%

2g Salt

33%

136mg Vit. C

341%

16mg Iron

148%

345mg Calcium

46%

255mg Magnesium

88%

1.04mg Thiamin

121%

1mg Vitamin B6

104%

0μg Vitamin B12

1g Sodium

42%

2710mg Potassium

77%

6mg Zinc

70%

274μg Folate

137%

10mg Niacin equivalent

71%

0mg Riboflavin

36%

630mg Phosphorus

107%

2mg Copper

148%

29μg Selenium

43%

8μg Iodine

988mg Chloride

40%

64.3mcg Vitamin K1

9mg Vitamin E

0mcg Retinol

8443.5mcg Carotene

1406.2μg Retinol Equivalent

5.5mg Niacin

5.2mg Tryptophan divided by 60

4.5μg Manganese

7.2 Biotin

Per Serving Costs (UK Supermarkets)

Sainsburys	£1.87
Aldi UK	£1.87
Morrisons	£1.92
Asda	£1.96
Tesco	£2.10
Lidl	£2.10
Waitrose	£2.42
Co-op	£3.03

Created: 2024-08-16
Last Reviewed: 2025-03-04

	Cauliflower x
	Bell Pepper, Red x
	Onions, Red x
	Potatoes, Sweet g
	Ginger, Fresh g
	Coriander / Cilantro, Fresh g
	Oil, Olive, Extra Virgin Tbsp
	Paprika, Smoked Tsp
	Cumin, Ground Tsp
	Coriander, Ground Tsp
	Garlic Clove x
	Onion, Brown x
	Curry Powder g
	Water g
	Chickpeas g
	Tomato Puree Tbsp
	Lemon x
	Soy Sauce Tbsp

Oven Method [switch to air fryer]

1	Cut the cauliflower into small florets x Cauliflower
2	Deseed and slice the red pepper x Bell Pepper, Red
3	Quarter the red onion x Onions, Red
4	Dice the sweet potato g Potatoes, Sweet
5	Peel and roughly chop the ginger g Ginger, Fresh
6	Finely slice the coriander g Coriander / Cilantro, Fresh
7	Lightly oil a baking tray with a 1/3rd of the oil Tbsp Oil, Olive, Extra Virgin
8	Put the cauliflower, red peppers, red onions and sweet potato onto the tray and sprinkle all of the paprika, half the cumin and half of the ground coriander Tsp Coriander, Ground Tsp Cumin, Ground Tsp Paprika, Smoked
9	Pour another 1/3rd of the oil over the veg, mix it all together well, then set aside Tbsp Oil, Olive, Extra Virgin
10	Preheat your oven to 200°C / Fan 180°C / Gas Mark 6 / 400°F
11	Place a suitably sized saucepan over a medium heat on your hob and pour in the remaining oil Tbsp Oil, Olive, Extra Virgin
12	Whilst the pan is heating - peel and crush the garlic x Garlic Clove
13	Finely chop the brown onion x Onion, Brown
14	Pop the tray of veg into the oven
15	Put the onions, garlic, ginger, fresh coriander, curry powder and remaining ground cumin and ground coriander into the pan and cook for 5 minutes, stirring occasionally g Curry Powder Tsp Coriander, Ground Tsp Cumin, Ground
16	Pop your kettle on to heat up some water
17	Once the 5 minutes is up add 25g boiling water per serving g Water
18	Drain the chickpeas, reserving the liquid g Chickpeas
19	Add the chopped onions and tomato purée to the pan and cook for 10 minutes - add a splash more water from the reserved chickpea water if anything starts to stick Tbsp Tomato Puree
20	Add the chickpeas into the saucepan, along with 125g boiling water per serving g Water
21	Bring to a gentle simmer and cook for 15 minutes
22	Grab the roasted vegetables out of the oven and spoon them into the pan
23	Cook for 10 minutes over a low heat
24	Meanwhile - zest and juice the lemon x Lemon
25	Once the 10 minutes is up stir in the lemon juice and soy sauce, season to taste and serve sprinkled with the zest of the lemon Tbsp Soy Sauce

1 x Knife, Utility
1 x Chopping Board
1 x Peeler
1 x Baking Tray
1 x Oven
1 x Saucepan
1 x Hob
1 x Garlic Press
1 x Colander
1 x Grater
1 x Citrus Juicer

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