top of page
Writer's pictureHelen Joubert

Cauliflower Dahl



Ingredients

1 Small cauliflower

2 onions, finely chopped

2 cloves of garlic, finely chopped

2 cm fresh root ginger, peeled and chopped

ó tsp turmeric

ó tsp ground cumin

ó tsp cayenne pepper

2 tsp coconut oil or olive oil

150g red lentils, rinsed and drained

Crumbled vegetable stock cube


Method

Put the onions, garlic, ginger, turmeric, cumin and cayenne pepper in a blender

and whizz to a purée.


Heat the oil in a pan and add the puréed mixture, frying gently for a minute. Add the

lentils, stock cube and 375ml water. Bring to the boil and simmer, uncovered, for 10mins.

Add the cauliflower, cover and simmer for a further 15 mins to allow the lentils to cook

down, and for the cauliflower to soften.


Serve with 40g brown basmati rice or plenty of steamed veg.

23 views0 comments

Recent Posts

See All

Comments


bottom of page