Lentil & Cauliflower Dahl April 24, 2014
This wonderful dahl is the tastiest way to get a fantastic dose of veggies on your plate.
Ingredients for two people
|1/2 tbs||olive oil|
|1/2||brown onion, chopped|
|1||garlic clove, crushed|
|1 tbs||HF curry powder|
|100 g||red lentils|
|250 ml||vegetable stock|
|1 tin||diced tomatoes|
|1/2||cauliflower, florets separated|
|150 g||green beans, top & tailed|
|1 tbs||coriander, chopped|
For the dahl
Heat oil in a saucepan over medium-high heat. Add the chopped onion and garlic. Cook, stirring, for 2–3 minutes or until tender. Add the HF curry powder. Cook, stirring, for 1 minute or until fragrant.
Add the lentils, stock, and the diced tomatoes to the saucepan. Bring to the boil, then cover and simmer over a low heat for 10 minutes. Turn up the heat, add the cauliflower and simmer for 5 minutes under the cauliflower is tender and the sauce is well reduced. Chop the beans into 2 cm lengths and add them for the final 2 minutes until they’re cooked, but still crunchy.
While still hot garnish the dahl with coriander and yoghurt and enjoy.
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