DAHL.
Cauliflower
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Ingredients:
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2tbsp oil
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1 large onion, finely chopped
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1 tbsp finely chopped fresh ginger
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2 cloves garlic, minced
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1.4 litres (2 ½ pints) vegetable stock
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200g (7oz) red OR brown lentils
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½ head cauliflower, separated into florets and chopped
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1 tbsp ground turmeric
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1 tsp ground coriander
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½ tsp ground cumin
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½ tsp cayenne powder
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¼ tap ground cinnamon
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2 tbsp tomato puree OR two tomatoes, seeded and finely chopped
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1 tsp sea salt
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OPTIONAL: 1 bunch spinach, washed and sliced.
Step 1
Heat oil in a large deep-sided pot/wok over a medium-high heat. Add the onion, ginger and cook, stirring frequently for 5 minutes. Reduce the heat if necessary to prevent burning.
Step 2
Stir in the vegetable stock, lentils, cauliflower, turmeric, coriander, cumin, cayenne and cinnamon. Bring to the boil, reduce the heat and simmer for 20 minutes.
Step 3
When the lentils and cauliflower are tender, squeeze the tomato puree into a small bowl. Ladle a little bit of the broth into the bowl and stir until smooth and then stir this mixture back into the pan/wok.
Step 3
Add the spinach and salt and simmer for 5 minutes before serving.Serve with boiled rice or carrot rice.
OPTIONAL: mix 2 tbsp chopped fresh coriander into 4 oz plain yoghurt and serve dahl warm with a dollop of this coriander yoghurt.