Lentil and Cauliflower Dahl

Vegetable curries are a great way to incorporate vegetable protein in the diet which is low in saturated fat and high in fibre, as opposed to non-vegetable protein (meat, dairy).

Ingredients (serves 4)

  • 2 tbs sunflower oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbs medium-hot Indian curry paste
  • 1 cup (200g) dried red lentils
  • 3 cups (750ml) vegetable stock
  • 2 tbs tomato paste
  • 500g cauliflower, cut into small florets
  • 1 cup (120g) frozen peas, thawed
  • 2 tbs roughly chopped coriander leaves, plus extra chopped coriander to garnish

Method

  1. Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens.
  2. Add lentils and stir well to coat.
  3. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes.
  4. Return heat to medium, add cauliflower and simmer, covered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander.
  5. Serve the curry with yoghurt and naan, garnished with extra coriander.