Cauliflower Dahl (Vegan) // Recipe

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Cauliflower dahl served with brown rice, greens, pea shoots and sauerkraut
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Cauliflower dahl served with basmati rice and sauteed red cabbage and green beans

Happy 2018! It’s been a while since I last posted a recipe, and for good reason. I’ve been super busy! 1. I finished my bachelor’s degree πŸ™‚ and 2. I moved cities!! Myself and my fiance moved from Auckland (the biggest city in New Zealand) to Bulls (a tiny country town 30mins from the nearest city). From a city of 1.3 million to a town of 1,600! And I absolutely love it πŸ™‚ I’m from a small town so I definitely am not a city girl!

So onto the recipe.. this has been a favourite in our household for a while now and I can’t wait to share it. It’s super easy to make and tastes sssooooo good! And you can serve it with whatever you have on hand πŸ™‚

Cauliflower is such a great vegetable to include in your diet. It’s part of the cruciferous vegetable family along with broccoli, bok choy, and cabbage just to name a few. Cruciferous vegetables contain the compound sulforaphane which is responsible for helping to prevent DNA damage and aids in cancer prevention. Cruciferous vegetables also help protect our brain and eyesight! Pretty cool huh. The lentils in this dahl also offer a big hit of plant based protein, fiber and iron.

Enjoy the recipe and be sure to come say hi to me on my Instagram page @everyday.plantbased πŸ™‚ All the best for 2018!

Much love xx

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Cauliflower Dahl

Serves: 4

Ingredients

  • 1 cup yellow split peas, rinsed
  • 1 cup red lentils, rinsed
  • 2 cloves garlic, chopped
  • 1 onion, diced
  • 2 tsp mustard seeds
  • 3 tsp curry powder
  • 1 head cauliflower, cut into florets
  • 1 400g can coconut milk
  • 4 cups vegetable stock

Directions

  1. SautΓ© garlic and onion until onion is transparent
  2. Add mustard seeds and curry powder and stir for about 30 seconds until fragrant then add the cauliflower, lentils, coconut milk and veggie stock
  3. Place a lid on the pot and bring to a boil, then simmer on a low heat uncovered for 30-40mins or until the lentils soften and the dahl starts to thicken, stirring about every 5 minutes to make sure nothing sticks to the bottom. Keep an eye on it because it will stick to the bottom otherwise!
  4. When the dahl is done break some of the bigger pieces of cauliflower up to thicken the dahl
  5. Serve with whatever you choose, some of my favourites are :
    1. roasted pumpkin and greens
    2. greens, pea shoots and sauerkraut
    3. rice and sauteed veggies πŸ™‚

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2 thoughts on “Cauliflower Dahl (Vegan) // Recipe

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