Fresh vegetables are expensive at the moment so use frozen if need be, thawed and drained of excess water. Frozen vegetables are a great option during the winter months.
If you plan to cook and then reheat the dhal to serve, leave the cauliflower a little crunchy, so it won’t become overdone.
RED LENTIL AND CAULIFLOWER DHAL RECIPE
¼ cup oil
1 large onion, finely diced
3 gloves garlic, grated
2 Tbsp grated ginger
2 tsp each ground cumin, garam masala, coriander
Pinch chilli powder
1 tsp brown sugar
1 green chilli, sliced finely with seeds
1 cup red lentils
1 litre water
½ cup passata
1 tsp salt
4 cups cauliflower florets
2 cups spinach
1 cup chopped coriander
¼ cup chopped roasted cashews
1. Heat the oil in a large, heavy-based pot. Add the onion, cooking for 5 minutes to soften. Add the garlic and ginger, cooking for a further 2 minutes. Stir through the cumin, garam masala, coriander, chilli, sugar and green chilli for a couple of minutes.
2. Add the lentils, water, passata and salt. Bring to a simmer for 30 minutes or until the lentils are softened but not too mushy. Add the cauliflower and cook for a further 10 minutes until cooked through. Add the spinach and cook until wilted. Stir through the coriander.
3. Serve with extra coriander and a sprinkle of cashew nuts.
