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Cauliflower Dahl

Lentil, Chickpea and Cauliflower Dahl

Prep Time 15 mins
Cook Time 50 mins
Course Vegetarian
Servings 4 servings


  • 1 Onion chopped
  • 2 Cloves Garlic
  • 5 ml Fresh Root Ginger
  • 1 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 2 Green Chillies chopped
  • 160 g Red Lentils
  • 3 Tomatoes chopped
  • 250 g Cauliflower
  • 400 g Chickpeas
  • 100 g Baby Spinach


  • Heat oil in a large pan and gently fry the onion for 10 minutes until completely softened. Stir in the garlic, ginger, spices and chillies and cook for 1 minute until very aromatic.
  • Add lentils, tomatoes and 600ml water, and bring to the boil. Turn down heat and simmer for 35 minutes, adding the cauliflower for the final 10 minutes of cooking.
  • The lentils should be fairly mushy. Stir in the chickpeas and spinach to wilt. Check seasoning (it will take a fair amount of salt) and serve sprinkled with coriander and a dollop of yoghurt (from your daily allowance), if you like.
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