Cauliflower lentil dahl with fluffy quinoa

Coconutty | Nourishing | Warming | satisfying | plant-based

Serves 4 | Ready in 45 minutes | Easy

Vegan | Gluten-free

INGREDIENTS:

• 1 Tbsp Avocado Oil

• 1 Onion (chopped)

• 3 cloves Garlic (chopped)

• 1 tsp sea salt

• 2 tsp Mustard Seeds

• 2 Carrots (diced)

• 1 head of cauliflower cut into bite size florets

• 3 tsp Cumin

• 2 tsp Coriander

• 1 tsp Turmeric

• 1/2 tsp Smoked Paprika

• 1 tsp Fenugreek (optional, but recommended for a deeper curry flavour)

• 400ml Coconut Milk

• 400ml Water

• 180g Red Lentils (rinsed well)

For the quinoa:

• 225g quinoa (rinsed well)

• 850ml water

• 1 tsp sea salt

• 1 tsp bouillon/stock powder

• 1 tsp cumin

HOW TO MAKE:

For the curry:

1. Add the avocado oil to a large pot and sauté the onion, garlic, sea salt and mustard seeds for 5 minutes.

2. Chuck in the carrots and cauliflower florets and cook for another few minutes.

3. Sprinkle with the spices and stir well until everything is coated.

4. Pour in the coconut milk, water, red lentils and stir well.

5. Cover and leave to simmer for 30 minutes.

For the quinoa:

1. Add everything to a pan and bring to the boil.

2. Once boiling turn down to a simmer and cook for 25 minutes.

3. Serve with curry, fresh herbs, coconut yoghurt + black sesame seeds.