Cauliflower & Lentil Dhal

Rich and delicious recipe by Sam

Sourced from: http://thenourishednaturally.co.uk/recipes/cauliflower-lentil-dhal/

Ingredients

1 tbsp coconut oil 1 red onion, peeled and finely diced 1 red chilli, deseeded and chopped 3 cloves garlic, minced 0.5 tbsp minced ginger 1 1/2 tsp turmeric (upto 2 tsp) 1 tsp chilli flakes 1 1/2 tsp chilli powder (upto 2 tsp) 1 tsp cumin (upto 1 1/4 tsp) 1 tsp ground coriander (upto 1 1/4 tsp) 3/4 tsp cinnamon (Alternatively, use 2-4 tsp of Ross & Ross Veggie Rub 4, alongside 1 1/2 tsp turmeric, 1 tsp cumin and chilli flakes, to taste) 1 1/4 cups red lentils 1 can chopped tomatoes 1 can coconut milk 1-2 cups vegetable stock 1 medium head cauliflower, cut into florets 1 bunch fresh coriander 1 lime (plus one more to serve)

Method

Heat the coconut oil in a large pan, then add the onion and cook for a few minutes until softened. Add the garlic, chilli, ginger and spices, along with a good dose of salt and pepper, then stir well and fry gently for a further couple of minutes. Stir in the lentils, then tip in the tomatoes, coconut milk and cauliflower. Pour in enough stock to cover the cauliflower and lentils, then bring to the boil before reducing to a simmer. In the meantime, finely chop a small handful of the coriander stems, then stir those in too, before adding the juice of half a lime. Cover the curry with a lid on, stirring often and adding more stock as needed (bear in mind that you may need to add more of the spices, too), until the lentils and cauliflower are softened, but still have a small amount of ‘bite’ (around 20-25 minutes). Season to taste, then remove from the heat. While your curry cooks, make your chapatis. Mix together the flour with the salt and spices. Then, stir in the olive oil and enough water to form an elastic dough. If you add too much and it’s too sticky, add in some more flour. Knead the dough for around ten minutes, or until smooth and silky. Cut the dough into smaller chunks (I made 8), then roll into thin tortilla shapes on a floured surface. Serve your dhal in a large bowl scattered with fresh coriander, a squeeze of lime and warm chapatis.

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