year-round cauliflower dahl

Makes two generous servings

An easy recipe that always manages to wow company.  Feel free to substitute seasonal vegetables for the green peas. Sweet potato and spinach work very well here.

4 tablespoons coconut oil
1 onion, chopped
3-4 cloves garlic, chopped
1 tablespoon root ginger, minced
2 teaspoons mild korma powder
75 g lentils (chana dahl)
400 ml vegetable stock (I use Marigold Vegan Bouillon)
2 tablespoons vegetarian curry paste
1 cauliflower, cut into small florets
1 50 g sachet creamed coconut
1 cup green peas
2 tablespoons chopped cilantro/coriander
Juice of half a lemon

Melt half of the oil in a saucepan over medium heat.  Add the onion, garlic, ginger and korma powder and fry for about five minutes. Add the lentils, stir well and pour in the stock. Bring to the boil. Cover and simmer for 25 minutes (lentils should be tender). Meanwhile, heat the remaining oil in a fry pan. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut cream and cauliflower to the lentils and return to the boil. Cover and simmer for 10 minutes. Stir in the green peas, cilantro/coriander and lemon juice. Heat through for 3 minutes and serve over brown basmati.

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