This warming coconut, tomato and spinach dahl is packed with lentils, a great and affordable plant based protein. Carried along by sweet tangy apricots, fragrant cardamom and warming cumin, ginger and coriander seeds.
Ingredients: (Serves 4)
1 cauliflower, chopped into small chunks
10 dried apricots, roughly chopped
1 medium onion, chopped
2 cloves garlic, crushed
1 400ml can chopped tomatoes
1 400ml can coconut milk
1 cup red lentils
1 tbsp coconut oil
1 tsp curry powder
½ tsp mustard seeds
Seeds from 3 pods cardamom
½ tsp coriander seeds
½ tsp ground turmeric
½ tsp ground cumin
2 tbsp fresh ginger, minced
400ml vegetable stock
Parsley or coriander to garnish
Method:
In a pestle and mortar or spice grinder, pulverise the cardamom and coriander seeds then mix with the rest of the spices.
Heat the coconut oil in a pan on a medium heat and add the onion, garlic, spices and apricot. Brown gently for three or four minutes then transfer to a large saucepan.
Add the cauliflower and gently brown for another five minutes. Then add the coconut milk, tomatoes, lentils and stock and gently simmer on a medium heat for twenty to twenty five minutes until the lentils are soft and the dalh has a thick soupy consistency. Add a little more stock if you prefer it a little more liquid, season to taste and serve garnished with herbs and a little black pepper.
Delicious winter warming recipe from Xochi @ http://www.thenaturalista.co.uk/cauliflower-spinach-and-apricot-dahl/