Creamy and Comforting Cauliflower Dhal
Ingredients
- 2 tbsp Olivado avocado oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- Thumb sized piece ginger, peeled & grated
- 2-3 tsp mild chilli powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/4-1/2 tsp cinnamon
- 1/2 tsp ground coriander
- Chilli flakes, to taste (optional)
- 1 1/4 cups red lentils, soaked 6 hours and drained / rinsed
- 1 can chopped tomatoes
- 1 can coconut milk
- 1 - 1.5 cups veg stock
- 1 small cauliflower, chopped
- 3-4 tbsp coconut yoghurt
For serving
- Yoghurt, coriander and lime
Preparation
Heat oil in a pan, then add your onion and heat, stirring until translucent.
Add in the garlic, ginger and spices, then stir once more and fry for a few minutes until fragrant.
Tip in the lentils along with the chopped tomatoes, coconut milk, cauliflower and 1 cup of vegetable stock. Stir, then bring to the boil. Cover and reduce to a simmer.
Cook until the lentils and cauliflower are softened, adding more water if needed. Add more spices if desired, and it takes about 25 minutes to cook.
Season well to taste, then stir through coconut yoghurt and squeeze over lime juice. Sprinkle over coriander and serve.
Tips
Add a chilli to the mix for spice lovers.
Serve with naan bread to dunk in.
