Baked Coconut Dhal with Spiced Cauliflower and Paneer

• large red onion↗1 велика

  sliced

• sunflower or vegetable oil↗1 ст. л. tbsp
• coconut milk2 × 400 г консерви

  2 cans (400 g each)

• grated ginger↗1 ст. л. tbsp

  натертий

• garlic puree↗1 ст. л. tbsp

  (about 6 garlic cloves)

• curry paste↗2 ст. л. tbsp

  (used korma paste)

• ground turmeric2 ч. л. tsp
• black cumin seeds↗2 ч. л. tsp
• red lentils↗100 г g
• chana dal or split peas↗150 г g
• canned diced tomatoes400 г консерви g

  canned

• lemon↗1

  juiced

• cauliflower↗½ великої

  half a large head (about 500 g), broken into florets, stems and leaves, coarsely chopped

• paneer↗225 г g

  cut into cubes

• red onion↗1

  halved and thinly sliced

• зелений чилі↗1

  тонко нарізаний

• кінза↗жменя

  листя зібране

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection) or gas mark 6. In a large deep baking dish combine the sliced onion with the oil. Roast for 15 minutes until the onion is softened.

2. 2

   Open one can of coconut milk, pour out 3 tbsp of the cream and set it aside. To the onion add the grated ginger, garlic puree, 1 tbsp curry paste, 1 tsp turmeric, black cumin seeds, red lentils, chana dal, the diced tomatoes and the remaining coconut milk. Add 400 ml water, mix thoroughly and pour the mixture into the dish. Season to taste, stir again, cover with foil and return to the oven for another 50 minutes.

3. 3

   While the dal bakes, combine the remaining curry paste and turmeric with the set‑aside coconut cream. Add a splash of lemon juice, season, then fold this mixture into the prepared cauliflower and paneer until the vegetables are evenly coated.

4. 4

   Remove the dish with the dal, stir it and, if it seems dry, add a little more water. Spread the cauliflower and paneer on top and return to the oven uncovered for another 40 minutes. Meanwhile, combine the sliced red onion, thinly sliced green chili, lemon juice and a pinch of salt — let it marinate.

5. 5

   When the dal is done, the lentils should be tender and the cauliflower and paneer golden‑brown. Let the dish rest for 10 minutes, then serve garnished with cilantro leaves and accompanied by the marinated onion and chili.