This article was written for Annabel & Grace, which is now part of Rest Less.
Roasted Cauliflower Dahl
Ingredients serves 4
250g red split lentils
Small cauliflower cut into bite size florets
1 tspn each ground cumin, turmeric and coriander
Small red onion finely sliced
2 large garlic cloves, finely chopped
Red chilli, finely sliced
Thumb size piece of fresh ginger, finely sliced
3 tomatoes, chopped
100g of fresh spinach
Small bunch fresh coriander, chopped
4 – 8 raw poppadums
4 – 8 shop bought onion bhajis
How to prepare
Wash the lentils in a sieve until water runs clear and then tip into a large pan with 900ml water (or according to pack instructions). Bring to the boil. Skim off any froth, reduce heat and simmer gently for about 40 mins, stirring occasionally or until lentils are tender and creamy. Strain off any excess liquid.
Spread the cauliflower on a roasting tray – no oil required – and roast for 30 mins at 220 degrees, tossing halfway, until caramelised around the edges and tender.
In a large deep sided frying pan, heat the oil and stir fry the ground spices for about a minute until fragrant and blended. Add the onion, chilli, garlic and ginger and cook for 2 – 3 mins. If dry, add about 50ml of water to loosen the contents of the pan. Add the tomatoes and cook for 2 -3 minutes. Then add the lentils and spinach. Stir to mix the ingredients together and season with salt and pepper. Stir in the chopped coriander.
Divide the dahl between four warmed bowls, top with the roasted cauliflower, a spoonful of yoghurt and, if you like, extra sliced chilli.