Curried cauliflower dahl

This is a different spin on my super easy and healthy Dahl.

Why? Because cauliflowers were on special, I hadn’t eaten cauliflower for a while (not my favourite vegetable) and well, why not?

I also had a tin of lentils and not chickpeas, and I love to use a whole tin of coconut cream for extra taste and good fats.

Check out what I love to serve this baby on (down the bottom). Kale is packed with more Vitamin C than oranges. Great work Winter when the dreaded cold is floating around.

 

Ingredients:

1 onion finely diced

1 tsp olive oil

1 clove of garlic micro planed

knob of ginger micro planed

knob of turmeric micro planed

chili to taste

1 tin lentils

half cauliflower, small floweretts halved

2-4 tsp curry powder

4 cup stock (I use my homemade chicken)

1 tin coconut cream

Coriander to garnish

 

Method

Heat oil and add garlic, onion, ginger, chilli and saute.

Add remaining ingredients except chickpeas and then place a lid on and bring to the boil.

Simmer for until cauliflower is half done and then add lentils. Continue to simmer until lentils are soft.

Serve on quinoa, buckwheat, rice etc and add coriander on top.

But my favourite and good for those wanting to keep the carbs low – an fry some kale with salt & pepper and some sesame seeds. OMG I love pan fried kale!

Total cooking time is about 45 minutes.

Ta-da!!