Mob x Flava It – Spicy Cauliflower Lentil Stew


We’ve teamed up with the UK’s leading food media publisher, Mob to create a meal-time masterpiece with our affordable, accessible and delicious seasoning sachets. You can find our range exclusively across all of Aldi UK’s 1,000 stores! Hurry, while stocks last…

Our Creamy Halloumi Curry seasoning mix brings a warm heat and a delicate creamy texture to the plate.



All over evenly. No fuss, no faff, just flavour.


However you like: BBQ, Grill, Oven, Fry...

& Enjoy!

Yes, we know, it's just that easy!


Mob x Flava It! Creamy Halloumi Curry Seasoning Mix - only at Aldi, whilst stocks last

1 Cauliflower



Coconut Yogurt

1 Onion


Tomato Puree

400g Tin of Lentils

Vegetable Stock

Cherry Tomatoes


Olive Oil


  1. Preheat your oven to 180°C/356°F.
  2. Cut your cauliflower florets in half and place on a baking tray. Drizzle olive oil over the cauliflower and add two-thirds of the seasoning sachet and a good crack of black pepper. Mix the cauliflower to coat in the seasoning and whack in the oven for 20 minutes or until crispy and golden.
  3. Add a large handful of coriander to a food processor, leaving a few sprigs for garnish. Add one clove of garlic and the juice of half a lemon to the blender with 2 tbsp of olive oil and a pinch of salt. Blitz until the coriander is finely chopped.
  4. Add the yoghurt to a bowl and pour in the coriander oil. Mix to combine and season to taste. Place the coriander yoghurt in the fridge until serving.
  5. Time for that spicy stew. Finely dice your onion and carrot. Heat a drizzle of olive oil in a large saucepan on medium heat and add the onion and carrot. Cook for 3 minutes, stirring often.
  6. Add the remaining third of the seasoning sachet along with a pinch of salt and a few grinds of pepper. Give it a stir. Coat the veg in the spices, add the tomato purée and lentils and give it all a mix. Pour the stock into the pan and leave to simmer for 20 mins, stirring occasionally.
  7. Once the stew has cooked down, quarter your tomatoes and add them to the pan along with your spinach. Stir the spinach into the stew and leave to rest for 5 mins.
  8. Serve the spicy lentil stew with a drizzle of coriander yoghurt and your crispy cauliflower. Chop the rest of the fresh coriander and sprinkle it over the stew with a crack of black pepper. Dig in!

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