Ingredients
14 total- 2 tsp coconut oil
- 1 onion, roughly chopped
- 2 carrots, chopped
- 2 garlic cloves, crushed or grated
- 2 tsp medium curry powder
- 1 tsp smoked paprika
- 1 tsp mustard seeds
- 200g split red lentils
- 6 dried apricots, chopped
- 1 x 400g tin coconut milk
- 3 tbsp coconut or almond milk
- 1 cauliflower, cut into florets
- 1 drizzle olive oil
- 1 handful of baby spinach
Method
7 stepsStep 1
Preheat the oven to 240°C/220°C fan/gas 9.
Step 2
Place the coconut oil into a large pan over a medium heat. Add the onion, carrots and garlic with a pinch of salt, and cook for 15 mins, or until soft.
Step 3
Add the curry powder, paprika and mustard seeds, and cook for 5 mins. Stir in the lentils and apricots.
Step 4
Pour in the tinned coconut milk, stirring to prevent it from catching. Add a dash of dairy-free milk as needed and cook for 30-35 mins, or until the lentils are cooked through and the dhal is thick.
Step 5
While the dhal cooks, put the cauliflower florets on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 8 mins.
Step 6
Add the roasted cauliflower to the dhal and cook for a further 5-10 mins, until tender but still with some bite.
Step 7
Stir through the spinach, if using, and allow it to wilt just before serving.