LENTIL CAULIFLOWER DAHL

A budget friendly meal that can be batch cooked and frozen for quick weeknight meals. Full of fibre, plant based iron and thiamine which supports a healthy nervous system and energy production.

serves 4

INGREDIENTS:

1 Tbsp Avocado Oil

1 Onion (chopped)

3 cloves Garlic (chopped)

1 tsp sea salt

2 tsp Mustard Seeds

2 Carrots (diced)

1 head of cauliflower cut into bite size florets

3 tsp Cumin

2 tsp Coriander

1 tsp Turmeric

1/2 tsp Smoked Paprika

1 tsp Fenugreek (optional, but recommended for a deeper curry flavour)

400ml Coconut Milk

400ml Water

180g Red Lentils (rinsed well)

HOW TO MAKE:

1. Add the avocado oil to a large pot and sauté the onion, garlic, sea salt and mustard seeds for 5 minutes.

2. Add in the carrots and cauliflower florets and cook for another few minutes.

3. Sprinkle with the spices and stir well until everything is coated.

4. Pour in the coconut milk, water, red lentils and stir well.

5. Cover and leave to simmer for 30 minutes.