This dish is a fabulous plate of everything that’s good about a curry!  Finish off with some raita, plain yoghurt (either coconut or dairy) mixed with finely chopped mint and cucumber.  The mango in the dahl gives a little bit of sweetness to balance the heat of the Indian spices… who needs a takeaway when you can enjoy this?!

Bollywood Bangers Roasted Cauliflower & Lentil Dahl

Serves 4
Prep time 15 mins
Cooking time 30 mins


8 x HECK! Bollywood Bangers

1 cauliflower cut into florets

2 tsp medium curry powder

1 tsp turmeric

1 tbsp sunflower oil


Lentil Dahl

1 red onion, finely diced

2 cloves garlic, finely chopped

1 tsp crushed red chilli flakes

1 tsp medium curry powder

1 tsp turmeric

½ tsp nigella seeds

300g dried red lentils

4 large tomatoes, cubed

1 can reduced fat coconut milk

100g mango, cubed


To roast the cauliflower, toss the raw florets with the curry powder and turmeric then pop into a roasting tin.  Pour over the sunflower oil then toss again to coat.  Cook in a pre-heated oven at 170°C for approx. 20 minutes.

Cook the Bollywood Bangers according to the packet instructions.

For the lentil dahl, cook off the diced red onion and garlic in a little oil until soft, then add the spices (curry powder, chilli flakes, nigella seeds) and cook for a couple more minutes.  Now add the lentils and let them toast for a couple of minutes before adding the remaining ingredients, fill the coconut milk can with water and add this too.  Bring to a gentle simmer and leave to cook for 20 – 25 minutes stirring regularly until the dahl is lovely and thick.

To assemble the plates, add the Bollywood Bangers, some roasted cauliflower and a good dollop of lentil dahl.  Top with some raita and serve up (make raita using coconut yoghurt with some finely chopped cucumber and mint)

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Nutritional Info

Serving Size: 421g

Amount Per Serving

Calories: 508kcal

Total Fat: 17g

Saturates: 7.6g

Sugars: 14g

Salt: 1.7g

Protein: 25g

Carbs: 57g

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