KUMARA AND LEMONGRASS COCONUT DAHL WITH CAULIFLOWER PEANUT ‘RICE’

Ready in: 40 minutes Serves: 2 Energy (kJ) 1532 Energy (kcal) 367 Carbohydrate 42.6 Protein 43.4 Fat 12.8 Saturated Fat 6.7 Sugars 12.8

Kumara and Lemongrass Coconut Dahl

1⁄ teaspoon oil, for cooking (or

2 use spray oil) 1⁄ brown onion, thinly sliced

2 1 tablespoon finely grated ginger 1⁄ stalk lemongrass, thinly sliced

2 2 garlic cloves, minced 2 makrut lime leaves, finely chopped 11⁄ teaspoons yellow curry paste

2 75g split red lentils 100g red kumara, diced 1cm 165ml lite coconut milk 11⁄ cup water

4 1 tablespoon soy sauce 1⁄ teaspoon honey

2 50g baby spinach Juice of 1⁄ lemon

2

Cauliflower peanut ‘rice’

1⁄ cauliflower 4 11⁄ teaspoons soy sauce 2 1 tablespoon chopped peanuts

To serve

1 tomato 2–3 tablespoons coriander leaves and stalks

Preheat oven to 220 degrees Celsius. Line an oven tray (with a lip) with baking paper.

Prepare ingredients. Heat oil in a medium pot on medium heat. Cook onion for 3-4 minutes, until softened. Stir through ginger, lemongrass, garlic, makrut lime and yellow curry paste and cook for 1 minute, stirring, until fragrant. If mixture starts to stick, add a splash of water.

Add lentils, kumara, coconut milk, water, soy sauce and honey and bring to a simmer. Reduce heat to low and simmer for about 20 minutes, stirring occasionally, until lentils and kumara are cooked. If dahl is looking dry, add 1⁄ to 1⁄ cup water. Remove from

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