Lentil and cauliflower dahl

Lentil and cauliflower dahl


This healthy dhal is full of aromatic spice and healthy legumes. Serve it with yoghurt and naan bread for a complete meal.

The ingredient of Lentil and cauliflower dahl

  1. 2 tablespoons sunflower oil
  2. 1 large onion, thinly sliced
  3. 2 garlic cloves, finely chopped
  4. 2 tablespoons medium-hot Indian curry paste
  5. 1 cup (200g) dried red lentils
  6. 3 cups (750ml) Massel vegetable liquid stock
  7. 2 tablespoons tomato paste
  8. 500g cauliflower, cut into small florets
  9. 1 cup (120g) frozen peas, thawed
  10. 2 tablespoons roughly chopped coriander leaves, plus extra chopped coriander to garnish
  11. Natural yoghurt, to serve
  12. Naan bread, to serve

The instruction how to make Lentil and cauliflower dahl

  1. Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and simmer, covered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnished with extra coriander.

Nutritions of Lentil and cauliflower dahl

calories: 353.003 calories
calories: 14 grams fat
calories: 2 grams saturated fat
calories: 29 grams carbohydrates
calories: 8 grams sugar
calories: 20 grams protein
calories: 1227.97 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

You may also like