Cauliflower Dhal

• 1 (150g) brown onion, finely chopped

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)
• 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.

Method

Nutrition (whole recipe, approximate)

Notes

Tags: #bread #indian #vegetarian