Skip to content

Cauliflower and spinach dahl

1.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 8

1.5 serves of vegetables per serve

Diet and Allergies:

, , ,

Ingredients

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 400g can no added salt chickpeas, drained & rinsed
2 cups cauliflower florets
2 cups baby spinach
¼ cup fresh coriander
Naan bread or steamed rice

Method

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.

*Gluten free if using gluten free stock and curry powder.

 

Share recipe:

You might also like:

Slow cooker chicken cacciatore recipe in a large black pot with handles served on a white cutting board with a sprinkle of basil on top and the side for serving.

Slow cooker chicken cacciatore

Mushroom risotto bake in a large round oven proof dish with blue handles shot from above and a chunk of parmesan cheese and white cloth napkin on the side.

Mushroom risotto bake

A baked chicken and vegetable lasagne with a metal serving spoon and a spoonful missing in a large rectangle oven proof dish, served with basil leaves, forks, dressing and a white cloth napkin on the side.

Chicken and vegetable lasagne