Cauliflower Lentil Dal
Nutrition per serving
| Calories | 343 kcal |
| Protein | 19.4 g |
| Carbs | 49.5 g |
| Fats | 8.8 g |
| Saturated Fat | 1.2 g |
| Monounsaturated Fat | 5.4 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 11.5 g |
| Fiber | 15.8 g |
| Sodium | 1,020 mg |
Ingredients
| Onion | |
| Garlic | |
| Cauliflower Florets | |
| Fresh Coriander | |
| Green Beans (snap beans) | |
| Curry Powder | |
| Tomato Puree | |
| Chopped Tomatoes (canned) | |
| Red Split Lentils | |
| Vegetable Stock Cube | |
| Olive Oil | |
| Sugars, granulated |
1. Peel/finely dice the onion/garlic.
2. Chop the cauliflower into bite-sized florets.
3. Roughly chop the coriander.
4. Chop the beans into 3 equal pieces.
5. In a medium pot, heat ½ tbsp olive oil over medium-low heat. Add the onion and garlic and gently cook for 3-4 minutes until softened and translucent in colour (not browned).
6. Add the curry powder and cook for 30 seconds before adding the tinned tomatoes, tomato puree, a pinch of salt and sugar, the lentils, 200ml of water and the stock pot. Stir to combine and bring to a gentle boil. Put the lid on and simmer for 3 minutes before adding the cauliflower and continue to cook for 6 minutes.
7. Add the green beans 3 minutes toward the end of the cauliflowers cooking time and add a little water if needed.
8. Remove the pan from heat and stir in a tbsp of chopped coriander and season with salt and pepper.
9. Serve in a bowl with a sprinkle of coriander on top.