Sunday, December 1, 2013

Lentil & Cauliflower Dahl

Serves 4

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

Let's Cook:
  1. Heat oil in a large pan over medium heat. Add onion, garlic and curry paste. Cook stirring, for 5 minutes.
  2. Add lentils and stir well to coat. Add stock and tomato paste. Bring to the boil. Cover and simmer5 over low heat for 15 minutes, until vegetables are tender.
  3. Return heat to medium. Add cauliflower and simmer, covered, for 8-10 minutes or until vegetables are tender. Serve the curry with yoghurt and naan, garnished with extra coriander.

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