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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, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
580
FAT
19g
CARBOHYDRATES
81g
PROTEIN
26g

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INGREDIENTS

  1. 1 onion
  2. 1 oz fresh ginger
  3. 3 garlic cloves
  4. 6 oz broccoli florets
  5. 4 oz cauliflower florets
  6. 2 mini sweet peppers
  7. ¼ cup white vinegar
  8. 1 tsp turbinado sugar
  9. ½ cup red lentils
  10. 1 tsp curry powder
  11. 5.5 oz coconut milk
  12. ¾ cup garbanzo bean flour
  13. 1 tsp garam masala
  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
45 min
CALORIES
580
FAT
19g
CARBOHYDRATES
81g
PROTEIN
26g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion. Peel and mince the garlic and ginger. Chop broccoli florets and cauliflower florets into bite-size pieces. Thinly slice the mini sweet peppers. Add vinegar, sugar, and a pinch of salt to a medium bowl and whisk until sugar dissolves. Add sliced mini sweet peppers and toss to combine.

2
Start the red lentil dal

Rinse and sort the lentils. Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add diced onion, just half the minced garlic, minced ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

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.

4
Make the pakora batter

Add remaining minced 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 chopped broccoli florets and chopped cauliflower florets to the pakora batter and toss to coat. Heat ½ cup vegetable oil in a medium skillet over medium-high heat. Once hot, gently place coated 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. Bon appétit!

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