Spiced cauliflower dhal
- ½ cup red lentils, rinsed, drained
- 175g cauliflower, cut into florets
- ½ tablespoon curry powder
- 2 teaspoons olive oil
- 1 small brown onion, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon finely grated fresh ginger
- ½ long red chilli, deseeded, finely chopped
- 1 teaspoon turmeric
- ½ cup frozen peas
- 60g baby spinach leaves
- 2 tablespoons reduced-fat plain yoghurt, to serve
- 6 poppadums, microwaved, to serve
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1 Place lentils, cauliflower, 1 teaspoon curry powder and 1½ cups water in a saucepan, then bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 10–12 minutes or until lentils are tender and mixture is thick.
2 Meanwhile, heat oil in a small saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, turmeric and remaining curry powder and cook, stirring, for 2 minutes. Transfer spice mixture to lentils, stirring to combine.
3 Add peas and cook, stirring occasionally, for 2–3 minutes or until tender. Add spinach, stirring until just wilted. Divide dhal among serving bowls, top with yoghurt and serve with poppadums.
Make it gluten free Check spices are gluten-free and use gluten-free poppadums
Double the quantities when making this dish, then store extra portions in airtight containers in he freezer for up to two months.
Nutrition Info (per serve)
Total fat 6.7g
–Saturated fat 1g
Dietary fibre 19.4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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