| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
people
|
Ingredients
Cauliflower
Dhal
- 1/2 tsp Coconut Oil
- 1 onion diced
- 1 red chilli deseeded and chopped
- 1 tsp cumin seeds
- 2 Garlic cloves crushed
- 1 tbsp Curry powder
- 250 g Red Lentils
- 400 ml tin of coconut milk
- 400 ml Vegetable stock
- 2 tbsp Chopped Fresh Coriander
- 2 tbsp flaked almonds
- 12 cherry tomotoes
- Handful of fresh spinach
Ingredients
Cauliflower
Dhal
|
|
Instructions
- Heat the oven to 180C. Place the cauliflower steaks and any remaining florets into a large roasting tin and sprinkle over the olive oil.
- Roast the cauliflower for 15 minutes and then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until they start to brown.
- Meanwhile heat the coconut oil in a large saucepan and gently fry the onion and chilli for 5 minutes.
- Add the cumin, garlic and curry powder and cook for a further 2 minutes before stirring in the lentils, followed by the coconut milk and stock. Cover the pan and gently cook for 15 minutes or until the lentils are soft.
- In the meantime, place the tomatoes in a roasting tin and place in the oven with a drizzle of olive oil for 15 minutes.
- Add the spinach to the lentils together with the coriander and cook until the spinach has wilted. Season.
- Serve the cauliflower onto a large serving dish and top it with the dhal, flaked almonds, tomatoes, and some freshly chopped coriander.
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