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Cauliflower, Chickpea & Lentil Dahl


● 1tsp turmeric

● 1tsp chilli powder

● 2tsp ground cumin

● 1tbsp 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


● Put the dry spices in a frying pan, and dry-fry

for 1 min with a pinch of salt

● Heat the oil over a medium heat for 1 min,

add onion and sauté for 5 mins

● Add the garlic and ginger and stir-fry for

a few mins

● Pour in the coconut milk with a pinch of salt

and pepper

● Add the drained chickpeas and the lentils

● Cook, covered, for 20 mins

● For the last 5 mins, drop in the spinach and

stir so it wilts in with the mix

● Serve with cauliflower rice.

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