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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Cauliflower Dahl

    Serve this with warm naan bread for a healthy meal.  This Cauliflower Dahl is a favourite with the team of consultants who regularly visit our site

     

    Recipe:

    Ingredients

    Measure

    Vegetable Oil

    3 tbsp

    Onion

    1

    Large Garlic Clove

    1

    Fresh Root Ginger

    25g

    Ground Coriander

    2 tsp

    Ground Cumin

    2 tsp

    Ground Turmeric

    ½ tsp

    Red Split Lentils

    75g

    Fresh Coriander

    3 tbsp

    Vegetable Stock

    150ml

    Cauliflower

    1

    Large Carrot

    1

    Coconut Milk

    400ml

    Frozen Green Beans

    75g

    Salt

    To taste

    Freshly Ground  Pepper

    To taste

    Lemon Juice

    1 tbsp

    457940826068612.9ukX2XgQ5LwiiVIz0oov_height640.png

    Method:

    1)  Finely chop the onion, garlic and grate the ginger

    2)  Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently until soft and translucent

    3)  Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time

    4)  Stir in the lentils, then pour in the stock

    457940826068613.xKDdk9PzQVuiCv8fQ6Cm_height640.png

    5)  Bring to the boil, reduce the heat, cover and gently simmer for 10 minutes

    6)  Cut the cauliflower into small florets and slice the carrot

    7)  Heat the remaining 1 tbsp of oil in a frying pan and fry the cauliflower for 2-3 minutes until lightly browned.  Add to the lentil mixture

    8)  Add the carrots and coconut milk

    9)  Bring the curry back to a gentle simmer and cook for a further 10 minutes or until the vegetables are tender.

    10)  Stir in the green beans and cook for 3-4 minutes

    457940826068619.1HISALfASsiYf1YRRAbk_height640.png

    11)  Chop the fresh coriander and stir in, add the lemon juice, season to taste with salt and pepper

    457940826068621.EELWO0dyF3wPYRobksWP_height640.png

    12)  Spoon into a warm serving dish and garnish with a sprig of fresh coriander

    457940826068622.vLFe5cjJdypRLG8ufGUm_height640.png

    Download Recipe

     

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    Fee x

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    Written by Foodie Fee

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