Vegetable dhal curry
Serves 4 For the dhal curry
1 tbsp coconut or olive oil 1 onion, peeled and diced 2 tsp ground cumin 2 tsp ground coriander 1 tsp black mustard seeds 1 tsp turmeric 125g split lentils 600ml boiling water 1 cauliflower, cut into small florets 1 aubergine, trimmed and cut into chunks 4 tomatoes, quartered 100g green beans, trimmed and halved 80g fresh spinach
FOR THE RICE:
180g brown rice 1 fresh chilli, finely sliced 1 cinnamon stick, optional 4 cardamom pods 1 bay leaf 500ml boiling water
TO GARNISH:
15g flaked almonds, toasted Few sprigs of fresh coriander TO MAKE the dhal curry: Heat the oil in a saucepan and gently fry the onion for 5 minutes. Stir in the spices and fry for 2 minutes until the smell is released from them. Add the lentils and carefully pour over the boiling water. Bring to the boil, cover and simmer for 25 minutes or until tender, stirring occasionally and adding extra water if necessary. To make the rice: Rinse the rice with cold water until it runs clear. Put rice, chilli, cinnamon, cardamom and bay leaf into a pan. Pour over boiling water, bring to boil, cover, lower heat and simmer for 30 minutes, topping up the water as necessary. Stir dhal well to break up the lentils, add the aubergine and cauliflower and cook for 10mins. Stir the tomatoes and beans into the dhal and simmer for 5 mins. Add the spinach, take the pan off the heat and stir well. Drain the rice and serve with the dhal curry. Sprinkle almonds and a little coriander over the top.