Cauliflower Popcorn with Butter Beans, Pineapple Pickle and Dhal
By M&S Food
Published on 04 September 2024
This vegan feast made by chef Shelina Permalloo on M&S’s Cooking with the Stars combines Mauritian flavours of rougaille – a richly spiced tomato sauce – with a fruity, spicy pineapple pickle. Using ready-prepared tarka dahl and cauliflower popcorn means this dish can be made a delicious midweek dinner or shared lunch with friends.
Time and servings
1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 432g tin pineapple chunks, drained
- 1 tbsp white wine vinegar
- 1 red chilli, roughly chopped (deseeded if you like)
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp sweet paprika
- 2 fresh sprigs thyme
- 2 x 400g tins chopped tomatoes
- 2 x 400g tins butter beans, drained
- 1 red chilli, finely chopped
- 2 tbsp fresh coriander leaves, roughly chopped
- 2 x 225g packs M&S Plant Kitchen Cauliflower Popcorn
- 2 x 250g packs M&S Tarka Dahl
- 4 M&S Flame Baked Roti
Method
Step 1
To make the pineapple pickle, put the drained pineapple, vinegar, red chilli and 1 tsp sugar into a food processor and pulse until combined but still with some texture. Season to taste and set aside.Step 2
Start the butter bean rougaille. Heat the oil in a wok or large frying pan over a medium heat. Cook the onion for 4-5 mins until beginning to soften, season, then stir in the garlic and ginger pastes then cook for 1 min more.Step 3
Add in the paprika and thyme, along with the tomatoes and bring to the boil. Reduce the heat and cook, stirring occasionally until the mixture thickens slightly, about 15 mins.Step 4
Meanwhile, cook the cauliflower popcorn according to pack instructions.Step 5
Stir the butter beans, chilli and remaining 1 tsp sugar into the rougaille sauce then season to taste. Add a dash of water if the mixture is too thick.Step 6
Cook the tarka dahl and rotis according to pack instructions.Step 7
Remove the rougaille from the heat and stir in the coriander.Step 8
To serve, top the rougaille with cauliflower popcorn, with the tarka dahl, pineapple pickles and rotis on the side.