Potato & Cauliflower Coconut Dhal
with Garlic Flatbreads & Coriander
- Wheat
- Gluten
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
Put that takeaway flyer down because we've got something in store for you. Our mild sambal seasoning works its magic with hearty lentils and creamy coconut milk in our new favourite dhal recipe. Oven-baked flatbreads work a treat for scooping up the deliciousness.
Ingredients
1 sachet
Vegetable Stock Powder
1 sachet
Coriander
1 sachet
mild sambal seasoning
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
2 packet
Potato
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Cauliflower
1 packet
Red Lentils
(May be present: Wheat, Gluten)
1 packet
Coconut Milk
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. • Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, peel and cut potato into bite-sized chunks. • Finely chop garlic. • Rinse red lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Mumbai spice blend, tomato paste, ginger paste and half the garlic, stirring until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder. Stir to combine.
• Add potato and lentils to the saucepan. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until thickened and lentils and potatoes are soft, 20-22 minutes. • Stir through the salt, baby leaves, roasted veggies and a pinch of pepper until warmed through. Season to taste. TIP: If the dhal is looking a little dry at any point, just add a splash of water.
• When the dhal has 10 minutes remaining, combine a generous drizzle of olive oil, the remaining garlic and a pinch of salt and pepper in a small bowl. •Place flatbreads on lined oven tray and drizzle or brush with the garlic oil. • Bake until warmed through, 4-7 minutes.
• Roughly chop coriander. • Divide Mumbai potato and cauliflower dhal between bowls. Garnish with coriander. • Serve dhal with garlic flatbreads. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this vegetarian meal tasty and enjoyable, with one mentioning their picky child loved it.
- Suggestions: Consider making your own flatbreads for a lighter texture, as some found the provided ones dense.
