Hands On Time : 15 minutes
Cooking Time: 35–40 minutes
This is a veg-pumped version of my favourite dhal recipe, but onsidering this cookbook is all about simple cooking with delicious results it would be remiss not to include it. I use cauliflower and sweet potato to make this a filling meal, but aubergine, broccoli or butternut squash could all be added or substituted here. Quick cook tip: if you don’t have the time or inclination to prep the vegetables, most supermarkets now stock pre-prepared packets that can be used here for your convenience.
2 tbsp sunflower oil
1 onion, finely chopped
5cm piece of fresh ginger, peeled and finely grated
1 tsp ground turmeric
2 tsp brown mustard seeds
2 small green chillies, whole
Large handful of coriander, stalks finely chopped and leaves reserved
250g red lentils, rinsed
75g quinoa, rinsed
1 x 400ml tin full-fat coconut milk
1 x 227g tin chopped tomatoes
650ml vegetable stock or water
ó cauliflower (about 350g), broken into florets
1 large sweet potato (about 220g), peeled and cut into 2cm cubes
Small bag of baby spinach (80g)
Juice of ó lemon, or to taste
1. Heat the oil in a casserole over a medium heat and gently fry the onion and ginger for 5–6 minutes. Add the turmeric, mustard seeds, chillies and coriander stalks and fry for a minute then add the drained lentils and quinoa.
2. Add the coconut milk, chopped tomatoes and stock or water and bring to the boil then reduce the heat and simmer for 15 minutes.
3. Add the cauliflower and sweet potato, partially cover and continue to cook for a further 15 minutes, stirring often, until everything has thickened to a lovely dhal.
4. Stir in the baby spinach and lemon juice and allow to wilt. Check the flavour, adding more lemon juice if you like, and serve in deep bowls, scattered with the coriander leaves.