One-pot cauliflower & cashew dahl with spinach and green garbanzo beans
One of those timeless one-pot meals and a great way of dosing up on some anti-inflammatory, immune-supporting spices. The recipe is very forgiving so don't worry if you leave out a spice or two. Equally, you can replace green garbanzo beans with peas if you can't find these; both are excellent sources of plant-based protein and add in a little bit of crunch. I love a warming bowl of this at lunch, but it makes a great dinner too!
Servings: 6-8 people Time: 30 minutes + overnight
Ingredients
| 1 tbsp coconut oil 1 small red onion, diced 3 garlic cloves, sliced 1 thumb grated ginger 2 tsp garam masala 1 tsp of cumin 1 tsp of coriander 1 tsp of turmeric 1 tsp cinnamon 1-2 tsp chilli flakes 1 tsp of mustard seeds 3-4 curry leaves 250g red lentils 1 small cauliflower head, cut into bitesize chunks 8 cherry tomatoes, quartered800ml vegetable stock (good quality eg Kallo) 100g spinach 50g green garbanzo beans, frozen (or peas) 3 tbsp cashew nuts, roasted squeeze of lemon, juice |
To serve: dollop greek yoghurt fresh coriander toasted seeds fresh chilli, sliced |
Method
1. Heat the coconut oil in a large heavy-bottomed pan, add the onion and cook on medium heat for 5-10 mins until they begin to soften.
2. Add the garlic, ginger, and all the spices and cook for a further 5 minutes, being careful not to burn them (add a little water if it’s getting dry).
3. Rinse the lentils then add them to the pan along with the cauliflower, cherry tomatoes and stock. Season with salt & pepper and simmer for 30+ minutes depending on how much time you have. Go longer for maximum flavour infusion, adding a little more water if it’s getting too thick.
4. About 5 minutes before serving, stir through the spinach, and garbanzo beans until defrosted but still with a slight crunch. Add a squeeze of lemon and serve with your choice of toppings!
