Dhal with roasted cauliflower
A hug to your tummy on the days when you’re feeling a little lower in energy and in need of a nutritious meal to pick you up. My roasted cauliflower lentil dhal is truly comfort food with minimal effort.
ROASTED CAULIFLOWER LENTIL DHAL
Gluten free : Dairy Free : Nut Free : Vegan
Serves 4
ROAST CAULIFLOWER:
1 small head cauliflower, cut into florets
3 tablespoons extra virgin olive oil
DHAL:
400g dried red lentils, well rinsed
2 tablespoons coconut oil
1 small brown onion, finely chopped
3 garlic cloves, chopped
1/2 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
pinch chilli flakes, if desired
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
pinch of sea salt
400ml can BPA free, organic coconut milk
To serve: Fresh coriander, rice, cashew nuts
Heat oven to 180C and line a large baking tray with greaseproof paper. Place cauliflower florets on tray, drizzle with extra virgin olive oil, season with sea salt and black pepper, toss to coat, then place in oven to bake for 45 minutes. To make the dhal, heat a large saucepan on stove, add coconut oil, melt, then add onion, garlic and spices, cover and cook for 2-3 minutes, remove lid and cook a further 2 minutes. Add rinsed lentils, coconut milk and 2 3/4 cups water. Bring to a simmer, stirring occasionally for 25-30 minutes, or until the lentils are almost tender. If the mixture begins to stick then just add a little water. Season with a pinch of salt. Serve topped with roasted cauliflower, cashew nuts and fresh coriander.
