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:
Add the avocado oil to a large pot and sauté the onion, garlic, sea salt and mustard seeds for 5 minutes
Chuck in the carrots and cauliflower florets and cook for another 5 minutes
Sprinkle with the spices and stir well until everything is coated
Pour in the coconut milk, water, red lentils and stir well
Cover and leave to simmer for 30 minutes and make the quinoa
For the quinoa:
Add everything to a pan and bring to the boil
Once boiling turn down to a simmer and cook for 25 minutes
When the quinoa and curry are cooked turn off the heat and add the spinach to the curry to wilt
Serve with fresh herbs, coconut yoghurt + black sesame seeds