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Dhal with spinach & cauliflower
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250g Duchy Organic Red Split Lentils
1 tbsp vegetable oil
1 Duchy Organic Onion, sliced
2 cloves Duchy Organic Garlic, chopped
25g peeled fresh root ginger, finely chopped
1 tsp Cooks’ Ingredients Ground Turmeric
1 tsp Cooks’ Ingredients Garam Masala
Pinch chilli flakes, to taste
1 Duchy Organic Cauliflower, cut into florets
400ml can reduced fat coconut milk
Juice 1 lime
200g pack Duchy Organic Spinach, thoroughly washed
Duchy Organic Brown Pitta or naan bread, to serve (optional)
1. Rinse the lentils in several changes of cold water and drain well. Heat the oil in a large saucepan over a low heat and fry the onion, garlic and ginger for 5-6 minutes, stirring regularly, until golden. Scoop out one-third of the onion mixture and set aside.
2. Add the spices to the pan and stir in the cauliflower florets to coat in the spices, then add the drained lentils and pour in the coconut milk with 500ml water. Season and bring to the boil, then reduce to a simmer, stirring occasionally, for 25 minutes, or until the lentils have softened completely and the cauliflower is cooked. Add a splash more water if needed.
3. Stir in the lime juice and spinach, and cook for a final 2-3 minutes, to wilt. Top with the reserved onions, and serve with a spoonful of natural yogurt and a warm naan bread, or a Duchy Organic Brown Pitta, if you prefer.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in September 2019.