This deliciously warming dahl recipe was first given to us by the wonderful Jeremy of Revive. If you're interested in finding out more about Jeremy, click here to check out the original interview with him.
Makes 8 x 1 cup serves/p>
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4 c potatoes, chopped into 2cm (1in) cubes
2 tsp extra virgin coconut oil*
3 c cauliflower, cut into small florets
1 1/2c onion, finely diced (~1 onion)
4 cloves garlic, finely chopped or crushed
2 tbsp ginger, pureed or finely chopped
1c red capsicum (bell pepper), roughly diced (~1 capsicum)
2 tbsp brown or yellow mustard seeds
2 tbsp cumin seeds
1 tbsp coriander powder
1 tsp turmeric
1c red lentils
4c boiling water
1 tbsp coconut nectar or date puree*
1 tsp salt
>1 tbsp sweet chilli sauce (OR a pinch of chilli and 2 tsp extra sweetener*)
1/2 raw cashews
1c cold water
Brown rice and fresh coriander (cilantro) to serve
* I've adapted this recipe slightly to make it 100% vegan and refined sugar free.
In a bowl mix the potato and oil together. Put onto an oven tray and bake at 180ºC for 30 minutes or until just getting soft.
Put the cauliflower in a pot with some boiling water and cook for 5 minutes or until just starting to get soft. Drain immediately.
In a pot or pan, saute the onion, garlic, ginger, capsicum and seeds in oil for 5 minutes or until the onion is soft and the seeds start to pop.
Stir in the coriander and turmeric for ~30 seconds to activate the flavours.
Add the lentils and boiling water. Simmer for 15 minutes or until the lentils are soft.
Add the coconut nectar/date puree, salt and sweet chilli sauce or chilli.
Blend the cashew nuts and water together into a runny cream and add to the dahl.
Add the cooked potato and cauliflower.
Serve on brown rice with a garnish of coriander. (Buffy's note - I'd also add a side of greens to this beauty to balance it out to the Perfect Plant-Based Plate - lightly steamed broccoli, green beans or a handful of raw baby spinach would be just lovely!).
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