Cauliflower and spinach dahl

Easy to freeze
Cauliflower and spinach dahl
Serves: 4
Preparation time: 5 minutes
Cooking time: 35 minutes


1 tbsp olive oil
1 tbsp mustard seeds
1 red onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp turmeric
½ tsp ground coriander
⅓ tsp paprika
4 ½ cups vegetable stock
1 cup dried red lentils
1 can chickpeas, drained & rinsed
2 cups cauliflower florets
2 cups baby spinach
¼ cup fresh coriander
Naan bread or steamed rice


Heat a large saucepan over a medium heat and add the olive oil. When hot, add the mustard seeds and cook for one minute. Add the onion, garlic, ginger and saute for 5 minutes. Add the curry powder, turmeric, ground coriander and paprika and saute for a further minute.

Add the stock, lentils and chickpeas and stir to combine. Bring to a simmer and then cover and reduce heat to medium low. Cook for 20 minutes and then fold through the cauliflower. Cover again and cook for another 8 minutes. Add the spinach and fold through.

Top with fresh coriander and serve with Naan bread or steamed rice.

2 serves of vegies in each serve of this recipe.