En­joy light dahl for healthy lunch

Rotorua Review - - OUT & ABOUT -

This tasty and calo­rie-friendly dahl comes with a mor­eish cauli rice.

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

4 2 heat and stir through spinach.

While dhal is sim­mer­ing, pre­pare the ‘‘rice’’. Cut cauliflower into large pieces and grate. Finely dice any small bits that are hard to grate. Al­ter­na­tively, pulse in a food pro­ces­sor for about 30 sec­onds. Toss on pre­pared tray with soy sauce. Bake (on middle-up­per oven rack) for about 10 min­utes, un­til just cooked. Toss once dur­ing cook­ing.

Toss peanuts through cauliflower ‘‘rice’’ and re­turn tray to oven to cook for a fur­ther 2-3 min­utes. Sea­son to taste.

While ‘‘rice’’ cooks, dice tomato 1cm and finely chop co­rian­der. Add both to a small bowl and sea­son to taste. Once dahl is cooked, stir through lemon juice and sea­son to taste.

To serve, spoon cauliflower peanut ‘‘rice’’ onto plates and top with ku­mara and lemon­grass co­conut dahl. Sprin­kle over toma­toes and co­rian­der.


Ku­mara and lemon­grass co­conut dahl.

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