by Buffy Ellen 0 Comments

Dahl Aloo Gobi

Cauliflower and Potato Dahl - Dahl Aloo Gobi - vegan, vegetarian, dairy free, gluten free, refined sugar free, healthy, curry

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.

Share your Dahl Aloo Gobi on Instagram and tag @begoodorganics and #begoodorganics. As always, I'll be sharing the best of your pics on my Instagram and Facebook!

x Buffy-Ellen

VeganVegetarianDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Makes 8 x 1 cup serves/p>

MAKE WITH

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Always use certified organic, local and fairly traded ingredients wherever possible

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.

HOW TO
  1. 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.

  2. Put the cauliflower in a pot with some boiling water and cook for 5 minutes or until just starting to get soft. Drain immediately.

  3. 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.

  4. Stir in the coriander and turmeric for ~30 seconds to activate the flavours.

  5. Add the lentils and boiling water. Simmer for 15 minutes or until the lentils are soft.

  6. Add the coconut nectar/date puree, salt and sweet chilli sauce or chilli.

  7. Blend the cashew nuts and water together into a runny cream and add to the dahl.

  8. Add the cooked potato and cauliflower.

  9. 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!).

PS If you enjoyed this interview and recipe, I'd love you to share it on Pinterest (hover over any of the images and click Pin It), Facebook or Twitter (hit the buttons up top). Thanks a bunch!

Cauliflower and Potato Dahl - Dahl Aloo Gobi - vegan, vegetarian, dairy free, gluten free, refined sugar free, healthy, curry

 



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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