Cauliflower daal

A fragrant spicy vegetarian curry

When I think vegetarian meals, my instinct is to add herbs and spices to bring out the natural flavour of the vegetables and cauliflower and curry spices in particular are a match made in heaven. In India, the vegetable dishes would usually be prepared and served separately to the daal but cooking them together is a mid week compromise I can live with 😊⠀

Another compromise I'm more than happy with is using frozen ginger. I'd tried the stuff in jars and didn't like the taste much, but the frozen stuff is brilliant. Dead easy and no more wasted bits of fresh ginger hanging around in the fridge. I'm a total convert.


Serves 4.

Ingredients:

2tbsp rapeseed or sunflower oil⠀
2 onions, finely sliced⠀
2 garlic cloves, finely chopped⠀
20g chopped ginger⠀
dried chilli flakes, to taste⠀
2tsp garam masala⠀
2 bay leaves⠀
200g dried red lentils⠀
750ml veg stock⠀
1 tin chopped tomatoes ⠀
about 500g cauliflower, broken into florets ⠀
150g peas (thawed if frozen)⠀
2tbsp chopped coriander⠀

Method:

1. Heat the oil in a large saute pan, add the onion and cook for 5mins or so until soft⠀
2. Add the garlic, ginger, spices and bay leaves and cook for a couple more mins, stirring so they don't stick⠀
3. Add the lentils and stir well to coat in the spices, then tip in the tomatoes and stock, bring to the boil, cover and simmer gently for 20-25 mins⠀
4. While the lentils are cooking, steam the cauliflower in a separate pan until just tender⠀
5. Check that the lentils are cooked then add the cauliflower and peas and cook for 2 more minutes before sprinkling over the coriander
6. Serve with rice or naan and plain yoghurt