Classic Tarka Daal with Cauliflower, Spinach and Ginger

SERVES 2-3

5 MINS PREP

COOKS IN 10 MINS

A delicious, healthy meal idea that is warming, full of goodness and really easy to cook. Serve simply with a bowl of rice for a taste of Indian soul food.

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Tailored to Taste

This is a really health but satisfying curry. The mealiness and butteriness from the lentils combines with the bite and flavours of the cauliflower and the added zing of ginger. The spinach adds some added greens and vegetables. It sounds virtuous, is virtuous, but also really comforting and tasty. Best served with some simple rice, Indian flatbreads or even buttered toast.

Ingredients

1 tbsp vegetable ghee, butter or vegetable oil
1 packet of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
12g fresh ginger, cut into fine julienne/shreds
150g cauliflower, cut into 2” florets
1/8 tsp turmeric powder
50g baby spinach
Seasoning to taste

Method

Heat the ghee, butter or oil in a pan and add the spices from the spice pouch and sizzle for 20 seconds. Add in the ginger and cook until browning on the edges
Add in the cauliflower and a little seasoning and fry for 2-3 minutes. Add a good splash of water and the turmeric powder and cook for another 3-4 minutes.
Add the lentil and tarka pouches from along with a small splash of water and bring to a boil
Simmer for 2 minutes or until the cauliflower is cooked. Add in the spinach and once it is wilted, season to taste and serve.

Tailored to Taste

This is a really health but satisfying curry. The mealiness and butteriness from the lentils combines with the bite and flavours of the cauliflower and the added zing of ginger. The spinach adds some added greens and vegetables. It sounds virtuous, is virtuous, but also really comforting and tasty. Best served with some simple rice, Indian flatbreads or even buttered toast.

Ingredients

1 tbsp vegetable ghee, butter or vegetable oil
1 packet of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
12g fresh ginger, cut into fine julienne/shreds
150g cauliflower, cut into 2” florets
1/8 tsp turmeric powder
50g baby spinach
Seasoning to taste

Method

Heat the ghee, butter or oil in a pan and add the spices from the spice pouch and sizzle for 20 seconds. Add in the ginger and cook until browning on the edges
Add in the cauliflower and a little seasoning and fry for 2-3 minutes. Add a good splash of water and the turmeric powder and cook for another 3-4 minutes.
Add the lentil and tarka pouches from along with a small splash of water and bring to a boil
Simmer for 2 minutes or until the cauliflower is cooked. Add in the spinach and once it is wilted, season to taste and serve.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Classic Lentil Tarka Daal

This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.

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