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Cauliflower Dahl


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


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.

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