For healthy and easy to make recipes, you can’t go past Madeleine Shaw. This tasty recipe – Chickpea & Lentil Dhal With Coconut Cauliflower Rice – is the perfect example.
Serves 4
INGREDIENTS
1 tsp turmeric
1 tsp chilli powder
2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic
3cm fresh grated ginger
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained
150g dried red lentils
100g spinach
salt and pepper
coconut cauliflower rice
1 cauliflower, stalk removed and roughly chopped
1 tbsp coconut oil
1 white onion, finely diced
½ tsp ground cardamom
200ml coconut milk
METHOD
1 The combined flavours in this dish make for an incomparable taste sensation. It may be vegetarian, but it offers a solid source of protein in the form of lentils. It is best enjoyed on a cold evening, snuggled up with a movie.
2 Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt. Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes. Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper. Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes. For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix
3 Serve with Coconut Cauliflower Rice.
Coconut cauliflower rice
1 Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.
2 Heat the coconut oil in a large pot over a medium to high heat, then add the onion and cook for 5 minutes. Throw in the cardamom and stir for 30 seconds, then add the cauliflower and coconut milk, and cook for a further 10 minutes.
Recipe and image from Get the Glow by Madeleine Shaw. Published by Hachette Australia, Hardback RRP $45.00, Ebook $19.99.
