Cauliflower Dhal

Side

Difficulty: Easy Servings: 4 Source:

Ingredients

1 (150g) brown onion finely chopped

8 centimetre (40g) fresh ginger peeled, grated

2 clove garlic crushed

1 (1kg) cauliflower cut into florets

1 tablespoon vegetable oil

1 1/2 tablespoon ground cumin

1 1/2 tablespoon ground coriander

1 1/2 cup (300g) dried red lentils

4 cup (1l) vegetable stock

400 gram canned diced tomatoes

1 cup loosely packed fresh coriander leaves

1/2 cup (160g) mango chutney

1 cup (280g) yoghurt

naan bread to serve (optional)

Description

35 mins cooking

Directions

Heat oil in large saucepan. Stir onion, ginger and garlic over heat until onion softens.

Add cauliflower and spices and continue stirring until fragrant.

Add lentils, stock and undrained tomatoes to pan. Bring to the boil.

Reduce heat and simmer, uncovered, stirring occasionally for about 20 minutes, or until lentils are tender.

Serve sprinkled with coriander.

Serve with chutney, yogurt and naan bread, if desired.