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
|
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 |
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
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
11) Chop the fresh coriander and stir in, add the lemon juice, season to taste with salt and pepper
12) Spoon into a warm serving dish and garnish with a sprig of fresh coriander
Subscribe to my blog for more quick and easy recipes.
Fee x