Carrot and Cauliflower Dhal

Ingredients: Serves 4

• 200g Split Red Lentils

• 1x small head cauliflower

• 2x medium carrots diced

• 1x White Onion, diced

• 75g Baby Spinach

• 4x Beef Tomato, diced

• 3x Garlic Cloves, finely chopped

• 1x Tbsp Mustard Seeds

• 1x Tsp Paprika

• 1x Tsp Ground Corriander

• 2cm Piece of Ginger, Grated

• 1/2 Tsp Turmeric

• 1/4 Tsp Cardamon

• 400mL Light Coconut Milk

• 500mL Vegetable Stock

Method

1. Cover bottom of shallow casserole/cast iron dish with cooking spray

2. Place diced onion, garlic and spices into dish

3. Cook on moderate heat until browned. (Don’t burn/over cook the garlic and mustard seeds)

4. Add carrots, cauliflower and little stock. Allow to cook further until softened

5. Add the lentils, tomatoes and remaining stock. Simmer for 15-20mins

6. Add coconut milk. Simmer for a further 5mins until thick and creamy

7. Add spinach and serve

Nutrition

Per serving

Kcal 259 | Fat 7g | Carbohydrate 38g | Sugars 11g | Protein 13g | Fiber 14g