Lentil, chickpea & cauliflower daal

Gluten free / dairy free / Vegetarian

Cooking time 60 minutes

Serves 4

Ingredients

  • 1Tbsp Olive oil
  • 1 red onion sliced
  • 2 crushed garlic cloves
  • 5cm fresh ginger/ 1tsp ginger
  • 1tsp coriander
  • 1tsp turmeric
  • 1tsp garam masala
  • 2tsp cumin
  • 2tsp paprika
  • salt & pepper
  • 1-2 green chillies, deseeded and chopped
  • 1 vegetable stock
  • 150g rinsed red lentils
  • 3 tomatoes chopped
  • 600ml water
  • 250g cauliflower florets
  • 1 tin of chickpeas
  • 100g baby spinach

To serve:

  • Coconut yogurt
  • Fresh coriander

Method

  1. Heat the oil in a pan and fry the onion and all the spices until the onion has softened.
  2. Add the chilli and cook for a further minute.
  3. pour in the lentils, tomatoes, stock and 600ml water and bring to the boil.
  4. Reduce the heat, cover with a lid and simmer for 35 minutes.
  5. Add in the cauliflower and chickpeas and cook for a further 10 minutes until soft.
  6. Finally stir in the spinach until wilted and add any further seasoning required.
  7. Serve with fresh coriander and coconut yogurt.
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