Cauliflower and spinach dhal


160g basmati brown rice
2 tsp olive oil
2 onions, sliced
1 garlic clove, crushed
2.5cm fresh root ginger, chopped
3 tbsp Cooks’ Ingredients achari curry paste
150g red lentils, rinsed
1 cauliflower, cut into florets
250g essential Waitrose spinach
½ lime, juice
½ x 20g pack coriander, roughly chopped


1. Cook the rice according to pack instructions.

2. Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 5 minutes until starting to soften, then add the garlic and ginger; cook for a further minute. Stir in the curry paste and cook for 2-3 minutes.

3. Add the lentils and 500ml water. Bring to the boil, then simmer for 10 minutes. Add the cauliflower and cook, covered, for 8 minutes before stirring in the spinach and cooking, covered, for a final 2 minutes.

4. Stir in the lime juice, then serve with the rice and a scattering of the chopped coriander.

Cauliflower and spinach dhal
  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1548.08kJ
Fat 7g
Saturated Fat 0.8g
Carbohydrate 62g
Sugars 7.5g
Salt 0.7g

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4 stars

Average user rating Based on 1 rating

This recipe was first published in September 2011.