This is a beautifully aromatic, gentle dahl which is a big favourite with my eldest as it doesn’t contain any chilli. It is really quick to prepare and makes a really nice accompaniment to a more substantial curry. It also makes a nice light lunch or supper, served in a bowl with some warm wholegrain pitta bread.
- 1 tbsp sunflower oil
- 2 Finely chopped onions
- 1 clove crushed garlic
- 25 grammes fresh ginger peeled and grated
- 2 tsp ground cumin
- 2 tsp ground corainder
- 1 tsp Ground turmeric
- 75 grammes red lentils
- 150 mls vegetable stock
- 1 medium sized Cauliflower cut into small florets
- 1 large carrots peeled and cut into 1/2cm dice
- 400 mls Reduced fat coconut milk
- 3 tbsp chopped fresh coriander
- 1 tbsp Lemon juice
- Soften the onions in a pan sprayed with Frylight for 15-20 minutes.
- Meanwhile add the sunflower oil to a large frying pan, heat then add the cauliflower, tossing for a few minutes until lightly browned. Set aside.
- Once the onions are soft, add the garlic, ginger and dry spices and stir for 2 minutes.
- Add the lentils, stock and coconut milk and bring to the boil before lowering the heat, covering and simmering for 10 minutes.
- Add the cauliflower and carrots and continue to simmer, covered, until vegetables are tender.
- Season to taste and stir through lemon juice and fresh coriander.
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