Save to your scrapbook
Cauliflower and spinach dhal
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in September 2011.
Average user rating