Red cabbage, cauliflower & coconut dhal

cauliflower coconut curry dhal fibre healthy iron red cabbage vitamin c winter

N/A

Source

Ingredients

1 small cauliflower , broken into small florets

2 tbsp rapeseed oil

1 onion , finely chopped

200g red cabbage , sliced

thumb-sized piece of ginger , peeled and grated

2 garlic cloves , crushed

½ tsp chilli powder

½ tsp turmeric

1 tsp garam masala

1 tsp black mustard seeds

small handful of curry leaves

300g split red lentils

1.25 litres hot low-salt vegetable stock

1 lime , juiced

2 tbsp coconut flakes, toasted

coriander leaves and chopped chilli, to serve (optional)

Method

Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.

Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.