Cauliflower and Spinach Dahl

Cauliflower and Spinach Dahl

Cauliflower and Spinach Dahl

I adapted this recipe from Zita West (although she probably didn’t write it in the first place). 

The original recipe was for a soup, but it was a cold day, I couldn’t find my stick blender, and I wanted something more substantial. 

The result was this fragrant, warming dahl, which warmed not only the cockles of my heart, but my husband’s as well.  Yes, it’s man food.  We hope you enjoy it too.

Cauliflower and Spinach Dahl ingredients:

1tbls Coconut Oil

1tsp Cumin seeds

1 Garlic clove, crushed

1 Onion, finely chopped

1tsp fresh Ginger, grated

1tsp Turmeric powder

1tsp Curry powder

400ml Vegetable or Chicken stock

100g Red Lentils

1/2 head Cauliflower, broken into small florets

1 small bag fresh Spinach

1tbls Lemon juice

Natural youghurt, fresh coriander and mixed seeds to garnish.

Method:

 

  1. Heat the oil in a large saucepan over a medium heat.  Add the cumin, garlic and onion, and cook for about 3-5 minutes until softened.  Stir frequently to avoid burning.

  2. Stir in the ginger, turmeric and curry powder, and cook for about 60 seconds until fragrant.

  3. Stir in the stock and lentils.  Bring to a boil, then turn the heat down and simmer for about 20 minutes, or until the lentils are tender.

  4. Stir in the cauliflower and simmer for a further 10 minutes, until the cauliflower is cooked through.

  5. Stir through the spinach until it wilts into the dahl.

  6. Divide the dahl into two bowls.  Drizzle the lemon juice on top, and garnish with yoghurt, coriander and seeds.

 

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Posted originally on Nutrition with Susannah

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