Roast cauliflower and celeriac curry with black dal and peshwari naan

A tantalizing fusion of roasted vegetables, creamy lentils, and fragrant naan, this dish offers a symphony of textures and flavours. The cauliflower and celeriac curry, paired with velvety black dal and sweet peshwari naan, creates an irresistible vegetarian feast.

By Matt Tebbutt
From Saturday Kitchen

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This dish has been assigned a Nutri-Score of C, indicating it is moderately healthy. The combination of vegetables and lentils provides fibre and protein, while the use of butter and cream adds saturated fats. The roasted vegetables and spices contribute beneficial nutrients, but the overall calorie content and fat levels result in a middle-range score.

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Equipment

• Saucepan … check on Amazon
• Roasting Tin … find it here
• Large Frying Pan … see the 4* range
• Mixing Bowls … view on Amazon
• Chopping Board … check availability
• Sharp Knife … top rated options

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Ingredients

For the black dal

• whole black lentils 200g
• unsalted butter 50g
• vegetable oil 2 tbsp
• onion 1, diced
• garlic cloves 4, finely chopped
• fresh root ginger 1 tbsp, chopped
• cumin seeds 1 tsp
• coriander seeds 2 tsp, crushed
• bay leaf 1
• chilli powder 1 tsp
• green chillies 2, split
• plum tomatoes 400g tin
• fresh coriander 1 bunch, stalks finely chopped and leaves separated
• vegetable stock or water 300–400ml
• fried crispy shallots 3 tbsp, to serve
• double cream 50ml, to serve
• garam masala 1 tsp, to serve

For the naan

• strong bread flour 300g
• caster sugar 1 tsp
• salt 1 tsp
• baking powder ½ tsp
• dried fast-action yeast 10g
• unsalted butter 25g, melted
• plain yoghurt 150ml

For the peshwari filling and topping

• ground almonds 100g
• desiccated coconut 3 tbsp
• light brown sugar 2 tbsp
• double cream 3 tbsp
• butter 25g
• sesame seeds 2 tbsp
• flaked almonds 3 tbsp

For the roast cauliflower

• cauliflower 1 head, broken into florets
• chilli powder 1 tbsp
• ground cumin 1 tsp
• ground coriander 1 tsp
• vegetable oil 2 tbsp, for roasting

For the vegetable curry

• vegetable oil 2 tbsp, for frying
• curry leaves 10
• garam masala 1 tbsp
• black mustard seeds 1 tbsp
• ground cumin 1 tsp
• ground coriander 2 tsp
• green chillies 2, split
• ground turmeric 2 tsp
• red onion 1, diced
• garlic cloves 4, minced
• fresh root ginger 1 tbsp, chopped
• celeriac 500g, diced
• chopped tomatoes 400g tin
• vegetable stock 300ml

Method

Prepare the Black Dal

1. Begin by soaking the black lentils for a few hours until they’ve swollen. This crucial step softens the lentils, reducing cooking time and ensuring a creamy texture in the final dish. Once plump, drain the lentils thoroughly.
2. In a large saucepan, melt the butter over medium heat. Add the diced onion, finely chopped garlic, and ginger. The butter will impart a rich flavour, while these aromatics form the flavour base of the dal. Gently sweat these ingredients, allowing them to soften without browning. This process releases their natural sweetness and mellows their sharp edges.
3. Introduce the spices to the pan. The cumin and coriander seeds will toast slightly in the residual heat, intensifying their flavours and aromas. The bay leaf adds a subtle, earthy note that will permeate the dal as it cooks.
4. Now, add the green chillies, tomatoes, and finely chopped coriander stalks. The chillies provide heat, while the tomatoes offer acidity and umami. The coriander stalks, often overlooked, are packed with flavour and add depth to the dish.
5. Stir in the soaked lentils, ensuring they’re well-coated with the aromatic mixture. This coating will help the lentils absorb all the wonderful flavours as they cook.
6. Pour in the vegetable stock or water, bringing the mixture to a gentle simmer. The slow cooking process, which will take about 1½ hours, allows the lentils to break down gradually, creating a creamy consistency while the flavours meld and intensify. Stir occasionally to prevent sticking and to check the liquid level, adding more if needed.

Make the Naan Dough

1. In a large mixing bowl, combine the strong bread flour, caster sugar, salt, and baking powder. The strong flour provides the necessary gluten for a chewy texture, while the sugar feeds the yeast and aids in browning. Salt enhances flavour, and baking powder gives an extra lift to the naan.
2. In a separate bowl, mix the yeast with 120ml of warm water. The warm water activates the yeast, kickstarting the fermentation process. Stir this mixture into the flour blend, integrating it thoroughly.
3. Add the melted butter and yoghurt to the dough. The butter adds richness, while the yoghurt provides tanginess and helps tenderize the dough. Mix vigorously for about 10 minutes. This extended mixing time develops the gluten structure, resulting in a more elastic dough that will yield soft, pliable naan.
4. Cover the dough and let it prove for an hour in a warm, draft-free spot. During this time, the yeast will work its magic, producing carbon dioxide that causes the dough to rise and develop flavour.

Prepare the Peshwari Filling

1. In a medium bowl, combine the ground almonds, desiccated coconut, light brown sugar, and double cream. Mix these ingredients until they form a smooth, spreadable paste. The almonds and coconut provide a nutty sweetness, while the brown sugar adds depth and the cream binds it all together. This rich filling is what gives peshwari naan its distinctive sweet and creamy character.

Roast the Cauliflower

1. Preheat your oven to a hot 240C/220C Fan/Gas 9. This high temperature is crucial for achieving the desired charred exterior on the cauliflower.
2. Break the cauliflower into florets and place them in a roasting tin. Toss them with the chilli powder, ground cumin, ground coriander, and vegetable oil. Ensure each floret is well-coated with the spice mixture. The oil helps the spices adhere to the cauliflower and promotes browning.
3. Roast the cauliflower for 20–25 minutes, turning halfway through. The high heat will caramelize the natural sugars in the cauliflower, creating a delicious nutty flavour. The spices will toast and become more aromatic, infusing the cauliflower with their essence. Look for a slight char on the edges – this indicates that the Maillard reaction has occurred, developing complex flavours.

Cook the Vegetable Curry

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add the curry leaves and fry briefly until they become fragrant and crisp. This step infuses the oil with their unique, citrusy aroma. Remove and discard the leaves – they’ve done their job of flavouring the oil.
2. Immediately add the spices to the hot oil. The garam masala, black mustard seeds, cumin, coriander, and turmeric will sizzle and crackle. This brief cooking in oil, known as tempering, releases the essential oils in the spices, intensifying their flavours and aromas.
3. Quickly add the diced red onion, minced garlic, and chopped ginger to the pan. These aromatics form the flavour base of many Indian curries. Sweat them gently for about 10 minutes, allowing them to soften and sweeten without browning.
4. Introduce the diced celeriac to the pan. Celeriac adds a unique, slightly nutty flavour to the curry and provides a hearty texture. Stir to coat the celeriac with the spice mixture.
5. Pour in the tinned tomatoes and vegetable stock. The acidity of the tomatoes will help break down the celeriac, while the stock provides the liquid needed for cooking. Bring the mixture to a simmer and cook uncovered for about 20 minutes. This allows the flavours to meld and the celeriac to soften while the sauce reduces and intensifies.

Finish the Naan

1. Once the dough has proved, divide it into 6 equal balls. This ensures uniformity in size and cooking time for your naans.
2. On a lightly floured surface, roll each ball into a rectangle. The rectangular shape is traditional for naan and provides a good surface area for the filling.
3. Spread the peshwari paste over half of each rectangle. By covering only half, you’ll be able to fold the dough over to encase the filling.
4. Fold the plain half of the dough over the filled half, pinching the edges to seal. This creates a pocket of sweet, nutty filling within the naan.
5. Gently shape each folded naan into an oval or tear-drop shape. This traditional shape not only looks appealing but also allows for even cooking.
6. Heat a large, dry frying pan over high heat. The pan needs to be very hot to mimic the intense heat of a tandoor oven.
7. Cook each naan for a few minutes on each side. Look for charred spots and a blistered texture – these add flavour and visual appeal. The high heat also creates steam within the naan, making it puff up slightly.
8. While the naans cook, melt the butter with sesame seeds and flaked almonds in a small saucepan. This mixture will add a final layer of flavour and texture to the naans.
9. As each naan comes off the pan, brush it generously with the butter mixture. The hot naan will absorb the butter, making it rich and glossy, while the seeds and nuts add a delightful crunch.

Serve

1. Gently fold the roasted cauliflower into the curry. The cauliflower should retain some texture, providing a contrast to the softer celeriac.
2. Taste and adjust the seasoning with salt and pepper as needed. Remember, seasoning at the end allows you to balance all the flavours that have developed during cooking.
3. To serve the dal, garnish it with the fried crispy shallots for texture, a drizzle of cream for richness, a sprinkle of garam masala for an aromatic boost, and fresh coriander leaves for a burst of freshness.
4. Arrange the curry, dal, and naan on large plates. The variety of colours, textures, and aromas should make for an enticing presentation.

This comprehensive method allows each component of the dish to shine, creating a harmonious blend of flavours and textures. The slow-cooked dal, aromatic curry, and freshly made naan come together to create a satisfying and impressive vegetarian feast.

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Suggested Wine Pairing

Majestic: Cono Sur Bicicleta Viognier

This aromatic white wine offers notes of peach, apricot, and floral hints, complementing the complex spices in the curry. Its medium body and refreshing acidity balance the richness of the dal and naan.

Tesco: Finest Fiano

A crisp Italian white with flavours of ripe pear and citrus. Its subtle nuttiness pairs well with the roasted cauliflower and celeriac, while the zesty finish cuts through the creamy dal.

Sainsbury’s: Taste the Difference Grüner Veltliner

This Austrian white wine has a distinctive pepper and citrus character that enhances the spices in the curry. Its mineral notes and crisp acidity refresh the palate between bites of the rich peshwari naan.

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What can you serve with this

1. Raita: A cooling yogurt-based side dish with cucumber and mint balances the spiciness of the curry.
2. Mango chutney: The sweet and tangy flavours complement the rich dal and naan.
3. Pickled onions: Their sharp acidity cuts through the creamy textures of the dish.
4. Steamed basmati rice: A classic accompaniment that soaks up the flavourful curry sauce.
5. Poppadoms: These crispy lentil wafers add a satisfying crunch to the meal.

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Nutri-score Health Check

This dish has been assigned a Nutri-Score of C, indicating it is moderately healthy. The calculation takes into account several factors:

1. Positive contributors: The dish is rich in vegetables (cauliflower, celeriac) and legumes (black lentils), which provide fibre, vitamins, and minerals.
2. Negative contributors: The use of butter, cream, and oils increases the saturated fat content and overall calorie count.
3. Balanced elements: The inclusion of whole grains in the naan and the protein from lentils contribute positively to the nutritional profile.
4. Spices and herbs: These add flavour without significantly impacting the calorie content and may offer health benefits.

The score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual portion sizes and frequency of consumption should be considered for a comprehensive assessment of the dish’s impact on overall diet.

Recipe FAQ

• Can I make this dish vegan?
  Yes, you can substitute dairy products with plant-based alternatives like coconut cream and vegan butter.
• How spicy is this curry?
  The spice level is moderate, but you can adjust the amount of chilli to suit your taste preferences.
• Can I prepare any parts of this dish in advance?
  Yes, the dal can be made a day ahead and reheated. The naan dough can also be prepared in advance and refrigerated overnight.
• What can I use instead of celeriac?
  Parsnips or potatoes make good substitutes for celeriac in this curry.
• Is this dish gluten-free?
  The curry and dal are gluten-free, but the naan contains gluten. You can use gluten-free flour for the naan if needed.
• How long will leftovers keep?
  Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I freeze this curry?
  Yes, the curry and dal can be frozen for up to 3 months. Thaw and reheat thoroughly before serving.
• What’s the best way to reheat the naan?
  
  

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