CAULIFLOWER + COCONUT LENTIL DAHL WITH FLUFFY QUINOA

A comforting bowl of warm curry or a slurpee stew is all I want on a chilly evening, but I also like keeping my weekday meals to 30 minutes or less… so what’s a girl to do?

BATCH COOKING.  

Making a meal on Saturday or Sunday (when there’s more time for cooking) is the perfect time to get organised for the week.

Trust me, there’s no better feeling than getting in from a long day to be greeted with a ready-made delicious and nourishing meal.

It also helps that batch cooking is insanely easy.

It just requires a larger amount of ingredients but the time you actually need to spend cooking is the same.

Other reasons why I love batch meals

• Cosy, flavourful + super quick meals all week long

• Bags of flavour! Think cumin, turmeric… all cooking in a rich avocado oil and broth. YUM!

• Minimal. Clean. Up. (3 words I always want to hear)

• Get a hit of loads of veg and healing spices in one fell swoop

• Means you have a ready-made nourishing meal in the fridge for those days when you’re exhausted, stressed or have a busy schedule

• Makes you feel super organised and ahead of yourself for the week, helping massively with stress levels

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CAULIFLOWER + COCONUT LENTIL DAHL WITH FLUFFY QUINOA

Serves 4-6

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 tsp Fenugreek

• 1/2 tsp Cardamom or Nutmeg

• 1/2 tsp Chilli Powder

• 1/2 tsp Smoked Paprika

• 1/2 tsp Fennel

• 400ml Coconut Milk

• 400ml Water

• 180g Red Lentils (rinsed well)

• 200g Spinach

• 225g quinoa (rinsed well)

• 850ml broth (or 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 5 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 and make the quinoa

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. When the quinoa and curry are cooked turn off the heat and add the spinach to the curry to wilt

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