SWEET DEVINE DAHL

Ingredients

• 110 g Vegetable broth, bouillon or consomme, low sodium
• 260 g Sweet potato, peeled and chopped
• 70 g Medium onion, chopped
• 6 g Fresh ginger, grated finely
• 70 g Carrot, peeled, diced
• 1/4 tbsp Turmeric, ground
• 1/4 tbsp Cumin, ground
• 1/4 tbsp Garlic powder
• 1/4 tbsp Coriander seeds, whole
• 1/4 tsp Chili powder
• 1/4 tsp Curry powder
• 95 g Lentils, dry
• 180 g Coconut milk, low-fat
• 1/2 pcs Fresh lemon juice
• 60 g Fresh spinach, washed and chopped
• 270 g Cauliflower, cleaned, chopped

Method

1. INSTRUCTIONS FOR CAULIFLOWER RICE: Rinse the cauliflower, then dry well.
2. Cut the stem off the cauliflower, then cut the florets away from the stem. Discard the stem.
3. Cut the cauliflower florets into small pieces, then place into a food processor, in two batches. Pulse the cauliflower florets several times, until cut down into a rice size.
4. To cook cauliflower rice, heat a few tablespoons of stock in a skillet, and cook the rice for about 5-8 mins over medium high heat, tossing often, until the cauliflower has cooked enough to lose its raw flavor, but isn't mushy.
5. INSTRUCTIONS FOR DAHL: Pre-heat oven to 200°C, fan forced.
6. Line oven trays with baking paper and spread sweet potato out evenly. Place in the oven to bake for 25 minutes while you make the rest.
7. In a large saucepan, saute the onion, ginger, carrot and spices in a splash of vegetable stock until soft.
8. Once cooked add the lentils, vegetable stock and coconut milk and stir well.
9. Once the sweet potato is cooked, add it to the saucepan and stir well.
10. Place the lid on, leaving a slight gap and leave to simmer on a low heat, stirring every now and again until the dhal begins to thicken and the lentils soften.
11. When ready, turn heat off, stir in the lemon juice and fresh spinach and you are ready to serve and enjoy.