Enjoy light dahl for healthy lunch
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.