CREAMY COCONUT DAHL WITH ROAST CAULIFLOWER

This is a cosy, warmly spiced dish perfect for days that are getting colder and wetter.

4 garlic cloves

1 red chilli

Thumb sized piece of ginger

1 tsp each of ground cumin, mustard seeds, turmeric, paprika, and curry powder

Half a tsp of chilli powder

2x 400g tins of green lentils, drained

400g tin of coconut milk

400g tin of chopped tomatoes

1 whole cauliflower

Tbsp tikka curry pasta

Tbsp whole cumin

Salt & pepper to taste

Coconut oil

Handful fresh coriander, chopped

Finely chop the ginger, garlic and chilli and fry it in a small amount of coconut oil in a large heavy bottomed pan until beginning to soften. Add the spices (apart from the whole cumin) and fry for another couple of minutes, being careful not to burn them. Then add the lentils, coconut milk and tomatoes and bring to a low simmer, uncovered.

Chop the cauliflower into florets, and mix with the tikka paste, whole cumin and a little more coconut oil and place in a preheated oven at 180C.

Cook the dahl and cauliflower for 45 minutes, occasionally stirring the dahl so it doesn’t stick. Season to taste, stir through the coriander, and serve the dahl in bowls and top with the cauliflower. Serves two hungry people with a little leftover.