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Fire Roasted Cauli Tikka Masala

Fire Roasted Cauli Tikka Masala
Fire Roasted Cauli Tikka Masala

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This is a Fire Roasted Cauliflower Tikka Masala which is part of BOL's brand new dinner range that is out now!

This dinner range is delicious, perfect if you're looking for a tasty yet healthy meal that you can quickly pop in the oven.

What's even more fantastic about this range is that it's 95% plastic free - the box is made from sugarcane off cuts! This is an amazing resource and is a fantastic step forward for a more green planet.

Ingredients
Method

Ingredients

For the roasted cauliflower

  • 1 small cauliflower (broken into florets
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • 2 tsp cumin seeds
  • ½ tsp onion seeds
  • ¼ tsp black pepper
  • 3 tbsp rapeseed oil

For the dahl

  • 3 tbsp rapeseed oil
  • 1 small white onion
  • 5g coriander stalks
  • 2 cloves garlic
  • 2 inches ginger
  • 1 red chilli
  • 400g passata
  • 1 tbsp ground coriander
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tbsp mango chutney
  • 60g roasted red pepper (from a jar)
  • 400g coconut milk
  • 1 lemon
  • 125g pre cooked beluga lentils
  • 125g tinned chickpeas
  • 100g green beans
  • Salt to taste

For the rice

  • 2 tbsp rapeseed oil
  • 2 tsp salt
  • 1 tsp ground turmeric
  • 500g cooked basmati rice
  • 250g cooked red quinoa
  • 15g coriander leaves

For the coriander chutney

  • 20g coriander
  • 10g spinach
  • 1 inch ginger
  • 1 small green chill
  • 1 lemon
  • ½ tsp salt
  • 1 tbsp rapeseed oil
  • 3 tbsp water

To serve (optional)

  • 200g kale, blanched
  • Pickled red onion

Method

  1. 1.

    You will need...

    Preheat oven to 180*C | Mixing bowl | Baking sheet | Saucepan | Blender

  2. 2.

    First, roast the cauliflower | Break the cauliflower into bite-sized florets | Pour the coriander, garlic powder, cumin seeds, onion seeds, black pepper and rapeseed oil into into the bowl and mix it into a marinade | Place the florets in the bowl and stir them round to cover them in the marinade | Pour the florets onto the baking tray, put the tray in the oven and roast for 20 minutes

  3. 3.

    Now make the sauce | Peel and finely dice the white onion | Remove the coriander leaves from the stalks and finely slice the stalks | Peel and grate the garlic and ginger | Finely slice the chilli | Finely slice the roasted red pepper | Trim and cut the beans in half

  4. 4.

    Warm the rapeseed oil in a pan over a medium heat, add the onions and a pinch of salt and stir for 5 minutes until soft | Add the garlic, ginger, chilli and coriander stalks to the pan and stir for 2 minutes | Add the Roasted red pepper and stir for 1 minute | Add the curry powder, ground coriander and turmeric to the pan and stir for 1 minute

  5. 5.

    Add the passata to the pan and stir for 2 minutes so everything’s combined | Add the coconut milk and stir for 1 minute | Bring the contents of the pan to a simmer | Add the lentils, chickpeas and green beans to the pan and stir for 2 minutes | Add mango chutney and stir for 2 minutes | Fold the roasted cauliflower into the pan, reduce the heat and let the curry simmer for 10 minutes stirring occasionally

  6. 6.

    Whilst the curry is simmering, make the rice | Heat the oil in a large pan, pour in the turmeric and salt and stir to make a flavoured oil | Add the rice and quinoa to the pan and fold it into the flavoured oil | Finely chop the coriander leaves and fold them into the flavoured oil

  7. 7.

    Now make the chutney | Put all the ingredients into the blender and blitz it into a smooth chutney

  8. 8.

    Plate up the rice, curry, kale and red onion chutney | Drizzle over the chutney and serve immediately