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 dal recipe is true comfort food.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 small head cauliflower, cut into florets
- 3 tbsp extra-virgin olive oil
- Dal
- 400g dried red lentils, rinsed well
- 2 tbsp coconut oil
- 1 small brown onion, finely chopped
- 3 garlic cloves, chopped
- ½ tsp curry powder
- 1 tsp ground cumin
- ½ tsp fenugreek seeds
- Pinch chilli flakes, if desired
- ½ tsp ground cinnamon
- 1½ tsp ground turmeric
- Pinch sea salt
- 400mL tin organic coconut milk
-
- Fresh coriander, cooked rice & cashew nuts (to serve)
Method
- Preheat oven to 200°C 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 mins.
- 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 mins, remove lid and cook a further 2 mins.
- Add rinsed lentils, coconut milk and 2¾ cups water.
- Bring to a simmer, stirring occasionally for 25-30 mins or until the lentils are almost tender.
- If the mixture begins to stick, add a little water.
- Season with a pinch of salt.
- Serve topped with roasted cauliflower, cashew nuts and fresh coriander.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
