Cauliflower and Spinach Dahl

• Prep: 10
• Cook: 25 mins
• Serves: 8

Ingredients

• 1 tbs olive oil
• 1 red onion, diced
• 3 cloves garlic, crushed
• 1 tbs fresh ginger, grated
• 1 tbs curry powder
• 1 tsp turmeric
• 1/2 tsp ground coriander
• 1/3 paprika
• 4 1/2 cups reduced-salt vegetable stock
• 1 cup dried red lentils, uncooked
• 400 g can no-added-salt chickpeas, drained and rinsed
• 2 cups cauliflower
• 2 cups baby spinach leaves
• 1/4 cup fresh coriander
• 1 tbs mustard seeds

Method

Heat a large saucepan over a medium heat and add the olive oil. When hot, add the mustard seeds and cook for one minute. Add the onion, garlic, ginger and sauté for 5 minutes. Add the curry powder, turmeric, ground coriander and paprika and sauté for a further minute.

Add the stock, lentils and chickpeas and stir to combine. Bring to a simmer and then cover and reduce heat to medium low. Cook for 20 minutes and then fold through the cauliflower. Cover again and cook for another 8 minutes. Add the spinach and fold through.

Top with fresh coriander and serve with Naan bread or steamed rice.