Creamy red lentil dahl with curry roasted cauliflower. So wonderfully creamy and packed with flavour thanks to a crispy curry leaf temper to stir right at the end giving an extra kick of flavour. Finish with a dollop of yoghurt, a squeeze of lime and coriander.
INGREDIENTS
1 cauliflower, in small florets, with leaves
1 tsp curry powder
1 onion, diced
3 cloves of garlic, minced
2cm ginger, minced
1 tsp turmeric
1 tsp curry powder
½ tsp chilli powder
300g red lentils, rinsed
2x 400ml can coconut milk, save some to top
400ml vegetable stock
1 lime, juiced
Temper:
2 tbsp coconut oil
Coriander stalks, finely chopped (reserve leaves)
Handful of curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
To serve:
Lime wedges
Coriander leaves
Green chilli, finely sliced
Yoghurt
METHOD
1. Preheat the oven to 190C fan. Line a baking tray with baking paper.
2. Toss the cauliflower florets with their leaves in olive oil, seasoning and the curry powder. Arrange on the baking tray and roast for 20-25 minutes until cooked, lightly charred and the leaves are crispy.
3. Start with the temper. In a large pan, melt the coconut oil. Add the coriander stalks, curry leaves, mustard and cumin seeds and fry until they start to pop and the curry leaves crisp up. Transfer to a bowl and set aside.
4. In the same pan, heat a drizzle of oil and cook the onions until soft. Add the garlic, ginger and spices and fry until fragrant.
5. Add the lentils, coconut milk and veg stock, bring to simmer for 15-20 mins until the lentils are cooked through. Blend half the mix, either using a hand blender or free standing blender and return it to the pan. Stir through the lime juice and season with salt and pepper.
6. Stir through the temper and top with the cauliflower, coriander leaves and green chilli.