Cauliflower and Spinach Dahl
- Dairy free
- Egg free
- Gluten free
- Nut free
- Vegetarian
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
1. Heat a large saucepan over a medium heat and add the olive oil.
2. Once hot, add the mustard seeds and cook for one minute.
3. Add the onion, garlic, ginger and sauté for 5 minutes.
4. Add the curry powder, turmeric, ground coriander and paprika and sauté for a further minute.
5. Add the stock, lentils and chickpeas and stir to combine. Bring to a simmer and then cover and reduce heat to medium low.
6. Cook for 20 minutes and then fold through the cauliflower. Cover again and cook for another 8 minutes.
7. Add the spinach and fold through.
To serve: Top with fresh coriander and serve with Naan bread or steamed rice.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.