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Crispy Cauliflower Pakoras with Red Lentil Dal & Cilantro Chutney
2 or 4 Serving Dinner

Crispy Cauliflower Pakoras

with Red Lentil Dal & Cilantro Chutney

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
580
FAT
19g
CARBOHYDRATES
80g
PROTEIN
25g


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INGREDIENTS

  1. ¼ cup white vinegar
  2. 1 tsp turbinado sugar
  3. 2 mini sweet peppers, thinly sliced
  4. 1 onion, peeled and diced
  5. 3 garlic cloves, peeled and minced (divided)
  6. 1 oz fresh ginger, peeled and minced
  7. 1 tsp curry powder
  8. ½ cup red lentils, rinsed and sorted
  9. 5.5 oz coconut milk
  10. ¾ cup garbanzo bean flour
  11. 1 tsp garam masala
  12. 6 oz broccoli florets, chopped into bite-size pieces
  13. 4 oz cauliflower florets, chopped into bite-size pieces
  14. ¼ cup cilantro chutney
  15. 1 tbsp + ½ cup vegetable oil*
  16. Salt*
  17. *Not included
  18. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut)
Tools: Medium skillet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
580
FAT
19g
CARBOHYDRATES
80g
PROTEIN
25g


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INSTRUCTIONS

1
Pickle the peppers

Add the vinegar, turbinado sugar, and a pinch of salt to a medium bowl and whisk until sugar dissolves. Add mini sweet peppers and toss to combine.

2
Start the red lentil dal

Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add onion, just half the garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes.

3
Finish the red lentil dal

Add curry powder to the small saucepan with the aromatics, stir, and cook until fragrant, about 1 minute. Add lentils, coconut milk, and ¾ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and liquid is absorbed, 12 to 15 minutes. TIP: To “sort” the lentils (as indicated in the ingredient list) means to look for and discard any naturally occurring debris or stones.

4
Make the pakora batter

Add remaining garlic, garbanzo bean flour, garam masala, ½ cup cold water, and ¼ tsp salt to a large bowl and whisk the pakora batter.

5
Fry the pakoras

Add broccoli florets and cauliflower florets to the pakora batter and toss to coat. Heat ½ cup vegetable oil in a medium skillet over medium-high heat. When the oil is hot, gently place battered vegetables in the skillet. Cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to a paper towel-lined plate and sprinkle with salt. TIP: Work in batches to avoid overcrowding.

6
Serve

Divide the red lentil dal between bowls and top with crispy cauliflower pakoras and pickled mini sweet peppers. Drizzle with cilantro chutney. Enjoy!

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