Red lentil dahl with cauliflower and coriander rice

A comforting, rejuvenating recipe that's particularly popular in late winter and early spring. Red lentil dahl with cauliflower and coriander rice promotes digestive balance and makes a wonderful addition to your healthy recipes.

Note that the recipe is suitable for vegan and gluten-free diets.

Ingredients

• 2 tbsp. virgin coconut oil or grape seed oil
• 1 1/2 cups diced onion (about one medium onion)
• 3 garlic cloves or 4 medium-sized, minced
• 2 tbsp. freshly grated ginger
• 1 1/2 cups carrots, peeled and finely diced (about 2-3 large)
• 2 tsp. curry powder, or to taste
• 1 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1 1/2 cups of red lentils dry
• 3 cups of low-salt vegetable broth and a little more if you want to make the broth more liquid
• 1/2 to 3/4 tsp. fine sea salt to taste

• 1 package 5 oz baby spinach

For rice

• 1 head cauliflower
• 1 tbsp. virgin coconut oil or vegan butter
• 1 3/4 cups of low-salt vegetable broth or more as required
• 1 cup fresh coriander, remove large stems and chop finely
• Fine sea salt and black pepper, to taste

• Squeeze fresh lime juice to taste

Suggested fittings

• Chopped green onions
• Fresh coriander leaves, chopped
• Roasted pumpkin seeds

• Squeezed lemon juice, optional

Preparation stages

1. For the curry: Add oil to a large saucepan and heat over medium heat. Add onion, garlic and a pinch of salt. Mix well. Sauté over medium heat for 4 to 5 minutes, stirring occasionally, until the onion is tender.

2. Add the ginger and carrots, and continue stir-frying the vegetables for a few more minutes over medium heat.

3. Add the curry powder, cumin and turmeric. Stir well. Cook for about 1 minute (sprinkle the spices over the lentils alone).

4. Rinse lentils under running water. Add the lentils, stock and salt. Bring to the boil, then reduce heat to medium-low. Cook with the lid half-open for 15 to 20 minutes, or until the lentils and carrots are tender. Toss occasionally to prevent the lentils from sticking to the bottom of the pan. Add a little more stock if you prefer a more liquid consistency. After cooking, add the spinach until wilted.

5. Meanwhile, prepare the "rice". Cut the cauliflower finely, then spread it out on a baking sheet, season with salt and pepper and add oil. Bake until lightly browned and tender, about 15 minutes. Remove from the oven and add the coriander. Season to taste with salt and lime juice.

6. Add a generous portion of rice to a dish or bowl and garnish with a few spoonfuls of curry powder. Add any toppings you like and serve immediately. Store leftovers in an airtight container in the fridge for 4 to 6 days. Curry can also be frozen for up to 4-6 months, perhaps longer. For easy freezer storage, pour cooked curry into freezer bags, remove air and freeze flat. Defrost the day before in the refrigerator, or simply leave on the counter until the curry is almost thawed.

Recipe suggested in collaboration with Health First