Cauliflower Dhansak

by Frank

Creamy and spicy cauliflower.

• 1 Onion, chopped.
• 3 cloves Garlic, chopped.
• 1x2 inch pice of ginger, peeled and chopped.
• 1 Cauliflower.
• 1 Tsp cumin seeds.
• 1 Tsp chilli flakes.
• 4 Cardamom pods.
• 2 Tsp Garam Masala.
• 350gm red split lentils.
• 2 x 400g (14oz) cans of chopped tomatoes.
• 1 vegetable stock cube.
• 200g frozen petit pois or peas.
• 300g coconut yoghurt.
• 1 handful fresh Coriander.
• Olive oil.
• pinch of salt and pepper.

Method

1. Break the cauliflower up into florets.
2. Place a little Olive oil in a deep pan, add the cauliflower, onion, garlic, and ginger.
3. Place the pan over medium heat and sauté until softened.
4. Add the cumin seeds, chilli flakes, garam masala and cardamom.
5. Add the red lentils and stir to coat with the oil and spices.
6. Pour in the tins of tomatoes and retain the tins.
7. Crumble in the vegetable stock cube.
8. Season with salt and pepper.
9. Refill the tomato tins with water and pour in.
10. Stir everything together and bring to the boil.
11. turn down the heat to low simmer and cover the pan with a lid.
12. After 20 minutes the lentils and cauliflower should be cooked through
13. Add the frozen petit pois or peas.
14. Once the peas are cooked through remove from heat and cover with lid.
15. Add the yoghurt to a bowl and add the chopped coriander.
16. Season with salt and pepper and dollop all over the dhansak.