Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2 cans coconut milk
- 1 1/4 cups dried red lentils, rinsed, drained
- 1 brown onion, finely chopped
- 1tablespoons ginger, finely grated
- 3 garlic cloves, crushed
- 1tablespoons mild curry powder
- 1 long green chilli, thinly sliced
- 450grams pkt Macro Organic frozen cauliflower florets
- 1/2 bunch coriander, leaves picked
- 2tablespoons lemon juice (plus lemon wedges to serve)
- 120grams pkt baby spinach leaves
Description
This fragrant dahl recipe is gluten-free, vegan and ready in just three steps. Make yours ahead of time and freeze, perfect for those busier weeknights.
Method
Step 1 of 3
Place 1 1/2 cups coconut milk, lentils, onion, ginger, garlic, curry powder, 2 1/4 cups water and half the chilli in a large saucepan. Bring to the boil over high heat.
Step 2 of 3
Reduce heat to medium. Add cauliflower. Simmer, covered, for 15 minutes or until lentils are tender. Finely chop three-quarters of the coriander, then stir in with lemon juice, remaining coconut milk and spinach. Season.
Step 3 of 3
Top dahl with remaining chilli and coriander. Serve with lemon wedges.
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