SUN­SHINE DHAL WITH CO­CONUT AND CAU­LI­FLOWER

Woolworths TASTE - - Food To Share -

Serves 6

EASY

GREAT VALUE

Prepa­ra­tion: 10 min­utes, plus overnight soak­ing time Cooking: 35 min­utes

ghee 2T car­damom pods 5, crushed black onion seeds 1t fresh curry leaves 4 sprigs Wool­worths pre­pared gar­lic, chilli and gin­ger 1 x 70 g tub cau­li­flower flo­rets 700 g chana dhal 570 g, soaked overnight ground turmeric 1t co­conut milk 1 x 400 ml can veg­etable stock 1–2 cups sweet­corn 3 cobs, ker­nels re­moved fresh co­conut, for serv­ing sea salt and freshly ground black pep­per, to taste

Wool­worths naan bread, toasted, for serv­ing 1 Melt the ghee in a large shal­low pan or saucepan add the spices, curry leaves, 1 cube gar­lic, the chilli and gin­ger and fry for 2 min­utes over a medium heat un­til fra­grant. 2 Add the cau­li­flower, in­crease the heat and fry for a few min­utes un­til it starts to catch slightly. Re­move from the pan. 3 Re­duce the heat to medium and add the soaked dhal, turmeric, co­conut milk and enough stock to just to cover the dhal. Bring to a sim­mer and cook, stir­ring oc­ca­sion­ally, for 20 min­utes or un­til ten­der. Add more stock if nec­es­sary. 4 When the dhal is ten­der, stir in the sweet­corn ker­nels, sea­son to taste and re­move from the heat. Fold through the cau­li­flower and serve warm with freshly grated co­conut and toasted naan bread.

FAT-CON­SCIOUS, HEALTHCONSCIOUS, MEAT-FREE

WINE: Ken For­rester Viog­nier 2018

VI­BRANT DHAL IS A SAT­IS­FY­ING VEGE­TAR­IAN MEAL THAT’S MADE FOR SHAR­ING. GATHER ROUND, PASS THE PLAT­TER AND SPREAD

THE SUN­SHINE!”

– HAN­NAH LEWRY

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