Chunky Cauliflower and Lentil Dahl
Belicious Products used
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Ingredients
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 tbsp fresh ginger, peeled and grated
4 tbsp Belicious Masala - heat of choice
1kg dried red split lentils, soaked for an hour in water then rinsed
6 fresh ripe tomatoes, puréed (or a can tomatoes)
400g can coconut creme
2 cups water
1 tsp salt, or to taste
1/2 lemon, juiced
1 head cauliflower, cut in small florets
1 sweet potato, cut in very small cubes
2 tbsp butter of your choice
1 small bunch Coriander, chopped
Let's Cook!
1. In a large skillet, sauté the chopped onion and garlic in the olive oil until brown. Add ginger and Belicious Masala and stir until fragrant.
2. Add the cauliflower florets and stir-fry on high heat until the cauliflower is cooked to your liking, we like to leave ours a little crunchy.
3. Remove that mix and set aside, in the same pot add the soaked and drained lentils, tomatoes, sweet potato, coconut milk and water. Stir and turn the heat to high.
4. Bring to a boil, then lower heat and simmer for about 20 minutes, until lentils are cooked.
5. Add the cauliflower and onion mix and salt. Cook for another 10 min.
6. Once off the heat, pour the lemon juice, the butter and coriander and stir through.
7. Let it rest for 5 min. Before serving with rice, naan, or any other of your favourite sides!