This is one of my favorite recipes for the Autumn Season! it’s a classic at home, it’s delicious and easy! A creamy, delicious cauliflower and red lentil dhal that will make everyone happy. If you suffer from bloating, constipation or have any vata imabalance, avoid the cauliflower!
1 teaspoons coconut oil
2 garlic cloves
2 teaspoons medium curry powder
1 teaspoon smoked paprika
1 teaspoon mustard seeds
200g split red lentil
handful of dried apricots
1 x 400g tin of coconut milk
3 tablespoons coconut milk (from carton)
handful of baby spinach
salt and pepper
Preheat the oven at 240 degrees Celsius. .
Put the coconut oil into a large saucepan at a medium heat. Add the chopped onions, carrots, garlic and a pinch of salt and cook until soft.
Add the curry powder, paprika and mustard seeds and cook for another 5 minutes. Then add the lentils and apricots. Mix well and cover with the tinned coconut milk. If needed, add milk from carton until the lentils are cooked through. This will take about 30 minutes.
While this cooks, put the cauliflower florets on a baking tray with olive oil, salt and pepper and cook for 8 minutes. Then add the flowers to the lentils and cook for another 10 minutes.
Finally, add the spinach and leave it to wilt before serving