How do you store the Dahl with cauliflower, coral lines and naan bread?

Refrigerator: Store the Dahl in an airtight container in the fridge for a maximum of 3 days. Freezing: freeze the dahl in portions and save for up to 3 months. Warm up: stove: heat over medium heat, stir regularly. Add some water or coconut cream if necessary. Microwave: Heat in a microwave-resistant bowl, in intervals of 1-2 minutes at 600 watts, stir in between.

Dahl with cauliflower, coral lines and naan bread

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40min

•

Easy

Enjoy this delicious Dahl with cauliflower and coral lines, made in the Cookeo. Easily store and freeze for later use.

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Ingredients

What do you need?

Quantity: 4P

1 cauliflower
250 g Coraallinzen
4 cloves of garlic, finely chopped
1 onion, finely chopped
1 can of tomato cubes (400 g)
400 ml of water (use the empty look of the tomatoes)
1 inch ginger, finely cut or grated
1 can of coconut cream (400 ml)
1 TL turmeric
1 tsp cumin powder or seeds
1 tsp chili powder
1 tsp of salt
Juice of 1/2 lemon
4 tbsp full yogurt
Naan bread or other bread to serve
Fresh coriander, extra yogurt or sour cream for garnish

Preparation method

How do you make this?

Preparing the cauliflower: Mix the turmeric with the lemon juice.

Cut the cauliflowers into florets. Divide the turmeric citro-mixture over the cauliflower florets and shake well to cover everything evenly.

Place the cauliflower in the cookeo and use the steam function to steam the florets. Let the Cookeo calculate the steam time based on the weight of the cauliflower.

Prepare the Dahl: choose the "Bruinen" function of the Cookeo. Add the oil, finely chopped onion, garlic and ginger and bake until soft.

Add the turmeric, cumin, chili powder and salt, and fry briefly to boost the flavors.

Add the coral lines, tomato cubes, coconut cream and the water and mix well.

Close the cookeo and set to the pressure cooking function for 5 minutes.

Open the cookeo, add the steamed cauliflower and mix well. Keep some cauliflower florets aside as garnish.

Serve: Spoon the Dahl into deep bowls and garnish with fresh coriander, a spoonful of yogurt or sour cream, and a few cauliflower florets.

Serve with warm naan bread on the side.

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