Cauliflower and Lentil Dahl

Ingredients
• 1 onion, chopped
• 1 clove garlic, chopped
• 2.5 cm piece root ginger, grated
• 4 tablespoons sunflower oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 75 g red lentils, ready to use
• 300 ml vegetable stock
• 2 tablespoons hot curry paste
• 1 organic cauliflower cut into small florets
• 300 ml coconut milk
• 125 g frozen peas, thawed
• 2 tablespoons chopped coriander
• 1 tablespoon lemon juice

Method
1. Heat about half of the oil in a saucepan and add the onion, garlic, ginger and dry spices and fry gently for 5 minutes.
2. Add the lentils, stir well and pour in the stock. Bring to the boil. Cover and simmer for 10 minutes.
3. Heat the remaining oil in a fry pan. Add the curry paste and fry gently for 3 minutes.
4. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat.
5. Add the coconut milk and cauliflower to the lentils and return to the boil.
6. Cover and simmer for 10 minutes.
7. Stir in the peas, coriander and lemon juice.
8. Heat this through for 3 minutes. When the peas have become tender, it is ready to serve.

You can also use broccoli instead of cauliflower and broad beans instead of peas, see what variations you can design.

Serve with naan bread or long grain brown basmati rice

Back to Recipes