If you’re looking to fill your freezer with something delicious and immunity boosting this Cauliflower and Spinach Dahl is the perfect make ahead meal for the whole family.
I’ve left out the chilli to keep this super family friendly, it’s a really great way to introduce your little ones to the flavours of different spices and all their amazing health benefits.
The best thing about this recipe is it uses mostly cupboard essentials to create a delicious base for whatever veggies are available to you.
1 tsp of mustard seeds
1 tsp. of curry leaves (1pinch)
5 cardamom pods
1 tsp of cumin
1 tsp of coriander
1 tsp of turmeric
1 thumb of ginger
2 sliced garlic cloves
1 tbso of coconut oil or butter
1 white onion, diced
1 cauliflower, cut into florets, include stalk
1 can of chopped tomatoes
100g of apricots, cut into small chunks
1 can of coconut milk
500ml of veg stock
15og of red lentils
100g of spinach
1/2 lemon, juiced
yogurt to serve
Place the oil in a large pot add the spices and fry for one minute. Add in the onion and cook for a further 5 minutes, adding a tbsp of water if it gets dry.
Rinse the lentils then add them into the pot along with the cauliflower, apricots, coconut milk, chopped tomatoes and stock. Season with salt and simmer for 30 minutes.
Add the lemon and spinach at the end stir until the spinach wilts then serve with yogurt.