HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Coconut, Lentil & Roast Cauliflower Bowl
Indian Coconut, Lentil & Roast Cauliflower Bowl

Indian Coconut, Lentil & Roast Cauliflower Bowl

with Toasted Almonds & Pickled Onion

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Enjoy an exciting meatless Monday by whipping up this wholesome bowl of lentils. Along with gently spiced cauliflower and a touch of zing thanks to the pickled onion, this is a veggie delight sent from the heavens.

Allergens:Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 portion




1 sachet

brown mustard seeds

1 sachet


1 tin


3 clove


1 packet

slivered almonds

(ContainsTree Nuts)

1 sachet

Bengal curry paste

1 packet

coconut cream

1 bag

baby spinach leaves

1 bunch


Not included in your delivery


Olive Oil

¼ cup

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2732 kJ
Fat42.3 g
of which saturates25.4 g
Carbohydrate46.9 g
of which sugars16.9 g
Dietary Fibre0 g
Protein19.9 g
Cholesterol0 mg
Sodium603 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside until serving.


While the onion is pickling, cut the cauliflower into small florets. Cut the carrot into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, then sprinkle over the brown mustard seeds and 1/2 the turmeric. Season with salt and pepper and toss to coat. Roast until browned and tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, drain and rinse the lentils. Finely chop the garlic.


Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Bengal curry paste and garlic, stirring, until fragrant, 1 minute. Add the coconut cream and remaining turmeric and stir well to combine. Add the lentils and cook until warmed through, 2-3 minutes. Remove from the heat, then stir through the baby spinach leaves and season to taste. TIP: Add a splash of water if your sauce is too thick!


Roughly chop the coriander. Drain the pickled onion. Divide the Indian coconut lentils between bowls. Top with the roasted veggies and pickled onion. Garnish with the toasted almonds and coriander.