Red Lentil Dahl with Spiced Cauliflower

Ingredients

2 Tbs ghee, melted
1 brown onion, thinly sliced
5 garlic cloves, crushed
1 Tbs finely grated ginger
1 tsp ground coriander
1 tsp ground cumin
Pinch of dried chilli flakes (optional)
1 Tbs garam masala
1 1/2 tsp ground turmeric
1 1/2 cups (300 g) dried red lentils, rinsed, drained
400 g can diced tomatoes
240mL coconut milk
3 cups (750mL) salt-reduced vegetable stock
1 head cauliflower, cut into florets
1 lemon, juiced
120 g baby spinach leaves

Method

Heat half the ghee in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until golden. Add the garlic and ginger and cook for 1 minute or until aromatic. Add the coriander, cumin, chilli flakes, if using, half the garam masala and 1 teaspoon turmeric. Cook, stirring, for 1 minute or until aromatic.

Add lentils, tomato, coconut milk and stock. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until the lentils are tender.

Meanwhile, preheat oven to 200 C. Combine the remaining ghee, garam masala and turmeric in a large bowl. Season. Add the cauliflower and toss to combine. Transfer to a large baking tray. Bake for 20-25 minutes or until the cauliflower is tender and caramelised.

Add lemon juice and spinach to the lentil mixture and stir until spinach wilts. Transfer half the lentil mixture to an airtight container. Store in fridge for up to 4 days or freeze for up to 3 months. Divide remaining dahl among serving bowls with the cauliflower.

Serve with papadums, coriander sprigs, coconut milk and lime wedges

Credits: Coles

Photo Credits: Coles