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Cauliflower & Spinach Dahl

Cauliflower & Spinach Dahl

This quick and easy vegan Dahl is sure to be a hit with school lunches.

Cauliflower & Spinach Dahl

Serves: 4

Preparation time: 5 minutes

Cooking time: 35 minutes

 

Ingredients

1 tbsp olive oil

1 tbsp mustard seeds

1 red onion, diced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

1 tsp turmeric

½ tsp ground coriander

⅓ tsp paprika

4 ½ cups vegetable stock

1 cup dried red lentils

1 can chickpeas, drained & rinsed

2 cups cauliflower florets

2 cups baby spinach

¼ cup fresh coriander

Naan bread or steamed rice

 

Heat a large saucepan over a medium heat and add the olive oil. When hot, add the mustard seeds and cook for one minute.

Add the onion, garlic, ginger and sauté for 5 minutes. Add the curry powder, turmeric, ground coriander and paprika and sauté for a further minute. Add the stock, lentils and chickpeas and stir to combine.

Bring to a simmer and then cover and reduce heat to medium low. Cook for 20 minutes and then fold through the cauliflower. Cover again and cook for another 8 minutes. Add the spinach and fold through.

Top with fresh coriander and serve with Naan bread or steamed rice.

2 serves of vegies in each serve of this recipe.

 

 

Healthy Lunch Box, an initiative from Cancer Council NSW, is an interactive tool for parents to use with their children to plan and pack a healthy lunch box. For more recipes please visithealthylunchbox.com.au.

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