Cauliflower + coconut lentil dahl with fluffy quinoa

Cauliflower + coconut lentil dahl with fluffy quinoa

(vegan, gluten free)

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