Lentil and cauliflower dhal
1 medium, halved, thinly sliced
2 clove(s), crushed
1 tbs, finely grated
Fresh green chilli
1 whole, thinly sliced
3 medium, roughly chopped
1½ cup(s), (300g), red split variety
Vegetable stock cube
2 individual, gluten-free variety, to make 1L (4 cups) stock
500 g, cut into florets
2 x 3 second spray(s)
- Lightly spray a large deep pot with oil and heat over medium-high heat. Cook onion for 3-4 minutes or until lightly golden. Add garlic, ginger, chilli and spices and cook, stirring, for 1-2 minutes until fragrant. Add tomatoes and stir to coat in spices.
- Stir in lentils and stock and bring to the boil. Reduce heat, simmer, covered, for 30 minutes or until lentils are tender. Uncover and simmer for a further 20-30 minutes, stirring occasionally, until dhal is thick.
- Meanwhile, preheat oven to 200°C. Place cauliflower on a baking paper-lined baking tray, lightly spray with oil and season with salt and pepper. Bake for 30 minutes or until cauliflower is tender and browned.
- Stir roast cauliflower through dhal and season with salt and pepper.