Red cabbage, cauliflower & coconut dhal
If your new year's resolution was to eat healthier and more sustainably for the planet, you're already a vegetarian/vegan or just want to try something new, this incredibly wholesome and delicious dhal is a great place to start! Filled with delicious red cabbage, cauliflower and infused with coconut and spices, this is a perfect way to end a cold winter day!
Serves 4, based upon the recipe by Esther Clark.
1 small cauliflower broken into small florets
2 tbsp rapeseed oil
1 onion, finely chopped
200g red cabbage, sliced
A small amount of ginger, peeled and grated
2 garlic cloves, crushed
1/2 tsp chilli powder (you can add more or less spice for a greater punch to your dish!)
1/2 tsp turmeric
1 tsp garam masala
1 tsp black mustard seeds
A small handful of curry leaves
300g split red lentils
1 .25 litres hot low-salt vegetable stock
1 lime, juiced
2 tbsp coconut flakes, toasted
A few sprigs of coriander
A pinch of chopped chilli
Heat the oven to 180 degrees Celsius/160 fan/gas 4.
Place the cauliflower florets, 1 tbsp of rapeseed oil and some light sprinkling of seasoning on top inside a roasting tin, and roast for 25-30 minutes. Do this before you start on the main part of the dhal so it's ready in time!
Using another 1 tbsp of rapeseed oil, heat a large saucepan and afterwards add the onion and red cabbage. Fry gently over a medium heat for 10 minutes.
Add the ginger, spices, garlic and curry leaves and fry for 2 minutes.
Now add the lentils and some of the cauliflower, stirring them into the mix slowly.
Pour over the vegetable stock, bring to a boil, lower to a simmer and then cook uncovered for 40 minutes.
Stir through the lime juice and season to taste.
Ladle into bowls and top with the remaining cauliflower, springs of coriander and some chopped chillis if you like for some extra verve to your dish!