Mega Veg Dhal

Serves 4

Time 45 minutes

Ingredients

Roasted Veg

½ head cauliflower, cut into florets

1 bunch Dutch carrots

2 zucchini, sliced lengthways into 8ths

4 tbsp extra virgin olive oil

Pinch of salt

Dhal

400g dried red lentils, well rinsed

2 tbsp coconut oil

1 small brown onion, finely chopped

3 garlic cloves, chopped

½ tsp curry powder

1 tsp ground cumin

½ tsp fenugreek seeds

Pinch chilli flakes, if desired

½ tsp ground cinnamon

1½ tsp ground turmeric

Pinch of sea salt

400ml can BPA free, organic coconut milk

To Serve

Fresh coriander, chopped

Cashew nuts, chopped

Steamed coconut rice

Method

Heat oven to 180°C and line a large baking tray with greaseproof paper. Place cauliflower florets, Dutch carrots and zucchini on a tray, drizzle with extra virgin olive oil, season with sea salt and black pepper, toss to coat, then place in oven to bake for 35-40 minutes. 

To make the dhal, heat a large saucepan on the stove, add coconut oil, melt, then add onion, garlic and spices, cover and cook for 2-3 minutes, remove the lid and cook a further 2 minutes. 

Add rinsed lentils, coconut milk and 2¾ to 3 cups water. Bring to a simmer, stirring occasionally for 25-30 minutes, or until the lentils are almost tender. If the mixture begins to stick then just add a little water. Season with a pinch of salt. 

Serve with coconut rice, topped with roasted cauliflower, cashew nuts and fresh coriander.