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Ingredients
Serves: 4
Time: 30 minutes
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp paprika
- 400g red lentils
- 1.3 ltr vegetable stock
For the cauliflower
- 2 tbsp Tandoori paste
- 300g cauliflower florets
For the tarka
- 4 garlic cloves
- 1 cm piece ginger
- 2 spring onions, plus extra for garnish
- Handful of coriander leaves
- 100g butter
- 1 tsp cardamom pods
- 1 tsp coriander seeds
- Pinch chilli flakes
- 1 tsp cumin
- 1 lemon
- Sea salt and freshly ground black pepper
Method
- Place a large saucepan over a medium heat and add the oil then add in the spices. Cook for a minute, stirring, then add the lentils and stock. Bring to boil then turn down to a simmer and cook for 20 - 25 minutes until soft.
- Rub the tandoori paste all over cauliflower florets, along with a good glug of oil and some salt and pepper. Place into an air fryer to roast at 180°C for 20 minutes.
- Finely slice the garlic, ginger and the spring onions and roughly chop the coriander. Place a frying pan over a medium heat and add the butter. Add the spring onions, garlic and ginger, cardamom pods, coriander seeds, cumin and chilli flakes and cook for a few minutes until fragrant. Grate in the zest of a lemon and stir then remove from the heat and stir through the coriander.
- Season the lentils with a few tablespoons of the tarka then serve into bowls. Top with the roasted cauliflower then spoon over the rest of the spiced butter. Garnish with the chopped spring onions and some extra coriander.
