Name: Cauliflower dhal
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 (150g) brown onion, finely chopped; 8 centimetre (40g) fresh ginger, peeled, grated; 2 clove garlic, crushed; 1 (1kg) cauliflower, cut into florets; 1 tablespoon vegetable oil; 1 1/2 tablespoon ground cumin; 1 1/2 tablespoon ground coriander; 1 1/2 cup (300g) dried red lentils; 4 cup (1l) vegetable stock; 400 gram canned diced tomatoes; 1 cup loosely packed fresh coriander leaves; 1/2 cup (160g) mango chutney; 1 cup (280g) yoghurt; naan bread, to serve (optional)

Ingredients

1 (150g) brown onion, finely chopped

8 centimetre (40g) fresh ginger, peeled, grated

2 clove garlic, crushed

1 (1kg) cauliflower, cut into florets

1 tablespoon vegetable oil

1 1/2 tablespoon ground cumin

1 1/2 tablespoon ground coriander

1 1/2 cup (300g) dried red lentils

4 cup (1l) vegetable stock

400 gram canned diced tomatoes

1 cup loosely packed fresh coriander leaves

1/2 cup (160g) mango chutney

1 cup (280g) yoghurt

naan bread, to serve (optional)

Method

1.Heat oil in large saucepan. Stir onion, ginger and garlic over heat until onion softens. Add cauliflower and spices and continue stirring until fragrant.

2.Add lentils, stock and undrained tomatoes to pan. Bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally for about 20 minutes, or until lentils are tender.

3.Serve sprinkled with coriander. Serve with chutney, yogurt and naan bread, if desired.

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