Ingredients

Method

• 100 g red lentils
• 100 g brown lentils
• 100 g mung beans
• 2 T ghee
• 1 onion, finely chopped
• 1 t garlic, crushed
• 1 t fresh ginger, crushed
• 1 T fresh turmeric, crushed
• 1 T fresh chilli, crushed
• 70 g Woolworths korma Indian curry paste
• 1⁄2 head cauliflower, broken into florets
• 1 cup vegetable stock
• 1 x 400 g can chopped tomatoes
• 200 g Woolworths paneer, cubed
• salt, to taste
For the steamed turmeric bread:
• 220 g chickpea flour
• 3⁄4 t baking powder
• 3⁄4 t bicarbonate of soda
• 1 t fresh ginger, crushed
• 1 t fresh turmeric, crushed
• 1 t fresh chilli, crushed
• 1⁄2 cup plain yoghurt
• 1 t lemon juice
• 1⁄2 cup water
• coconut yoghurt, for serving

Method

Ingredients

1. Preheat the oven to 220°C and grease a medium-sized loaf pan.

2. Cook the lentils and mung beans according to package instructions until al dente. Set aside.

3. Meanwhile, heat the ghee in a saucepan over a medium heat and add the onion, garlic, ginger, turmeric and chilli and fry for 5–10 minutes, or until tender. Add the curry paste and cook for a further 5 minutes.

4. Add the cauliflower and toss through the paste. Return the lentils and mung beans to the pan with the stock and tomatoes. Simmer for 15 minutes. Add the paneer for the last 5 minutes. Season to taste.

5. To make the steamed turmeric bread, combine all the ingredients, place in the loaf pan and cover with foil. Bake for
15–20 minutes, or until a skewer comes out clean.

6. Serve the dhal with the bread and coconut yoghurt.

Cook’s note: Add any vegetables, such as potatoes, turnips, sweet potatoes, butternut and brinjal, with the lentils.

Find more meat-free recipes here