The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gosh! Cauliflower Burger, Lentil Dal & Coconut Greens
Tuck into these irresistible Gosh! cauliflower burgers – packed with warming Indian spices like coriander, cumin and turmeric. Serve with a fibre-filled, creamy lentil dal. For your show-stopping side dish? Sizzling green beans, chard and crunchy desiccated coconut!
Ready in 20
2/3 daily fibre
7 plants
Serving size
Ingredients
- 1 onion
- 40g creamed coconut
- 1 unwaxed lemon
- 50g rainbow chard
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tsp black mustard seeds (use half) (Mustard)
- 160g green beans
- 2 garlic clove
- 1 tbsp desiccated coconut
- 4cm fresh ginger
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 220g cauliflower burger (Chickpeas, Sweet Potato, Onion, Cauliflower, Spinach, Rapeseed Oil, Carrot, Coconut Cream, Potato Flake, Coriander, Rice Flour, Ginger, Ground Cumin, Desiccated Coconut, Lemon Juice, Concentrate, Salt, Dried Garlic Granules, Madras Curry Powder, Ground Turmeric, Ground Cinnamon, Black Pepper, Cayenne Pepper, Clove.)
- 200g chana dal lentils (Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
Nutritional Information
Calories: 680
Protein: 24g
Carbs: 66g
Fat: 34g
Ingredients
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tsp black mustard seeds (use a quarter) (Mustard)
- 4cm fresh ginger (use half)
- 50g rainbow chard (use half)
- 200g chana dal lentils (use half) (Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
- 1 tbsp desiccated coconut (use half)
- 220g cauliflower burger (use half) (Chickpeas, Sweet Potato, Onion, Cauliflower, Spinach, Rapeseed Oil, Carrot, Coconut Cream, Potato Flake, Coriander, Rice Flour, Ginger, Ground Cumin, Desiccated Coconut, Lemon Juice, Concentrate, Salt, Dried Garlic Granules, Madras Curry Powder, Ground Turmeric, Ground Cinnamon, Black Pepper, Cayenne Pepper, Clove.)
- 160g green beans (use half)
- 1 onion
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 garlic clove
- 1 unwaxed lemon (use a quarter)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 704
Protein: 25g
Carbs: 70g
Fat: 35g
Gosh! Cauliflower Burger, Lentil Dal & Coconut Greens
Tuck into these irresistible Gosh! cauliflower burgers – packed with warming Indian spices like coriander, cumin and turmeric. Serve with a fibre-filled, creamy lentil dal. For your show-stopping side dish? Sizzling green beans, chard and crunchy desiccated coconut!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the cauliflower burgers on a lined baking tray and bake for 10-15 mins.
- Thinly slice the onion. Finely chop or grate the ginger and garlic. Heat a large frying pan with 1/2 tbsp oil on medium-high heat and add the onion. Cook for 3-4 mins, until softened, then add the curry powder, half the ginger and half the garlic. Cook for 30 seconds, then add the lentils, creamed coconut and 500ml water (250ml for 1 person). Crumble in the stock cube. Simmer for 12-15 mins, until the lentils are soft and the liquid has reduced. Add a splash of water if it gets too dry. Season to taste with sea salt and black pepper.
- Meanwhile, trim the green beans. Quarter the lemon. Heat a medium frying pan with 1/2 tsp oil on medium heat. Add the green beans, half the mustard seeds, half the desiccated coconut and the remaining ginger and garlic. Cook for 1 min, then add the chard and 50ml water (25ml for 1 person). Cook for 5-6 mins, until the veg is soft. Squeeze over the juice of two lemon wedges and season with sea salt and black pepper to taste.
- Serve the dal in bowls, with the coconut greens and cauliflower burgers. Scatter over the remaining desiccated coconut and serve with the remaining lemon wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.