Cauliflower and chickpea dhal
Serves 4, Ready in 1 hour
• cauliflower, cut into mall florets
• red peppers, deseeded nd sliced
• red onions, quartered
• sweet potato, peeled nd diced
• tbsp smoked paprika
• 5 tsp ground cumin
• 3 tsp ground coriander
• Low-calorie cooking spray
• 4 garlic cloves
• 5cm piece fresh root ginger, peeled and roughly chopped
• ½ small pack fresh coriander
• 4 tbsp mild curry powder
• 2 onions, finely chopped
• 3 tbsp tomato purée
• 2 x 400g cans chickpeas, drained, liquid reserved
• Juice of 1 unwaxed lemon
• 1 tbsp dark soy sauce
1 Preheat your oven to 200°C/fan 180°C/gas 6.
2 Put the cauliflower, red peppers, red onions and sweet potato on a non-stick baking tray and sprinkle over the paprika, 1 tsp cumin and 1 tsp ground coriander. Spray with low-calorie cooking spray, toss well and set aside.
3 Put the garlic, ginger, fresh coriander, curry powder and remaining ground cumin and ground coriander in your food processor. Add 100ml water and blitz to a smooth paste.
4 Place a large non-stick saucepan over a medium heat, add the paste and cook for 5 minutes. Add the finely chopped onions and tomato purée and cook 10 minutes, adding a splash more water if anything starts to stick. meanwhile, put the vegetable tray in the oven and cook for 15 minutes, turning occasionally.
5 Add half of the chickpeas to the onions in the saucepan, along with of the chickpea liquid and 500ml boiling water. Bring to a gentle simmer and cook for 15 minutes.
6 Put the remaining chickpeas in your food processor and gently pulse (or crush them on a chopping board with the end of a knife or a rolling pin). Set aside.
7 Stir the roasted vegetables and crushed chickpeas into the onion sauce and cook for 10 minutes over a low heat.
8 Stir in the lemon juice and soy sauce and season to taste to serve.