plantbased vegan vegetarian autumn dinner winter

creamy cauliflower lentil dahl

ready in: 1 hr

servings: 4

by: Ceres Organics

This tasty curry recipe will become your favourite mid-week meal! Creamy and packed full of warm and inviting spices, it's an easy way to use up veggies in your fridge.

 

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ingredients

  • ½ a head of cauliflower
  • 1 ½ Tbsp Ceres Organics Olive Oil
  • 1 cup Ceres Organics Dried Red Lentils
  • 1 medium brown onion
  • 1 medium red capsicum
  • 1 ½ tsp minced garlic
  • 1 ½ tsp crushed ginger
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp chilli flakes
  • 1 can Ceres Organics Diced Tomatoes
  • 1 vegetable stock cube
  • 2 cups water
  • 300ml Ceres Organics Coconut Milk
  • 1 cup Ceres Organics Basmati Rice
  • 1 lemon
  • 1 handful fresh coriander

method

  1. Cut the cauliflower into bite sized florets then toss with 1 Tbsp of olive oil. Air fry or bake at 180º for 15 minutes until lightly golden.
  2. Finely dice the onion and capsicum and rinse the lentils.
  3. Cook the rice as per packet instructions.
  4. Heat a non-stick frying pan with ½ Tbsp of olive oil on medium heat. Sauté the onion, garlic, ginger and capsicum, then add the garam masala, turmeric and chilli flakes and cook for an additional minute.
  5. Add the lentils, tomatoes, stock cube and water. Simmer for 10 minutes then stir through the coconut milk. Simmer for an additional 5 minutes to cook the lentils. You may need to add a little more water if it starts to dry out.
  6. Roughly chop the coriander and cut the lemon into wedges. Serve the dahl hot on the rice, topped with chopped coriander, a generous amount of salt and pepper and a wedge of lemon. Enjoy!

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