Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Cauliflower Popcorn with Butter Beans, Pineapple Pickle and Dhal

Cauliflower Popcorn with Butter Beans, Pineapple Pickle and Dhal

By M&S FoodPublished on 04 September 2024This 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.
Shop for ingredients

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.