RecipeCauliflower steaks with lentil dahl and basmati rice

Von
Veröffentlicht am 03.10.2018
Fertig in40 min.
Portionen4

Zutaten

für 4

  • Cauliflower steaks
  • 2  Cauliflowers, whole, without leaves and stem
  • 1 tbs. Olive oil
  • Salt and pepper, to taste
  • 1 Clove Garlic, pressed
  •  
  • Wholegrain basmati rice
  • 300 g Wholegrain basmati rice 
  • 1 Cardamom pod, whole
  • 1 Pinch Cinnamon, ground
  • Salt and pepper, to taste
  •         
  • Lentil dahl
  • 1 Onion, chopped
  • 1 tbs. Olive oil
  • 1 Clove Garlic, chopped
  • 2 Tomatoes, finely diced
  • 2 cm Ginger, finely grated
  • 1 tsp. Coriander, ground
  • 1 tsp. Turmeric, ground
  • 1 tsp. Garam masala
  • 1 tsp. Curry powder, Madras
  • 1 tsp. Chilli powder
  • 200 g Lentils, red, uncooked
  • 200 ml Water
  • 50 ml Coconut milk
  • 20 g Coriander, fresh, coarsely chopped
  • 1 Lime, quartered

Preparation

  1. Cauliflower steaks: Preheat the oven to 140°C using top/bottom heat. Marinate the two pieces of cauliflower in olive oil, garlic, salt and pepper, wrap in aluminium foil and braise in the oven until everything else has been prepared.
  2. Wholegrain basmati rice & lentil dahl: Cook the rice together with the cardamom pod and cinnamon in accordance with the instructions on the pack. Season with salt and pepper and put to one side.
  3. Sauté the onions in a saucepan with olive oil over a moderate heat until they become translucent. Add the garlic and briefly sauté. Add the tomatoes, ginger, coriander, turmeric, garam masala, curry powder and chilli powder. Allow to sweat for 1-2 min. while stirring. Rinse the lentils in cold water and add, together with the water and coconut milk. Allow to simmer for approx. 15 min. until the lentils are soft and only then season with salt and pepper.
  4. To serve: Take the cauliflower out of the oven and cut into slices, approx. 3 cm thick. Fry them briefly over a very high heat in a non-stick frying pan until they turn a nice colour. Plate up the rice, lentil dahl and cauliflower steaks. Sprinkle the fresh coriander over the top and serve with a piece of lime.

Nährwerte

pro Portion

Kohlenhydrate

89 g

kcal / kj

565

Protein

23.9 g

Fett

10.1 g