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Pumpkin fritters for Ramadan

10 minutes

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15 minutes

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Nankhatai

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30 minutes

Sweet potato fritters with spicy peanut sauce

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Sweet potato fritters with spicy peanut sauce

35 minutes

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Ma’amoul (cookies stuffed with dates and nuts)

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Ma’amoul (cookies stuffed with dates and nuts)

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Sambousek (deep-fried Lebanese pastries)

Ramadan and

Sambousek (deep-fried Lebanese pastries)

Tiger prawn curry

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Tiger prawn curry

30 minutes

Carrot salad

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Carrot salad

Yoghurt-marinated leg of lamb stuffed with spinach

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Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Dhal-and-cauliflower curry

Cauliflower recipes

Dhal-and-cauliflower curry

40 minutes

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Dhal-and-cauliflower curry

By Sharon Mbonambi

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 T Woolworths ghee
1⁄2 onion, finely diced
3 garlic cloves, crushed
1 large carrot, diced
1⁄2 t ground cumin
1⁄2 t turmeric
Chilli powder, a pinch
1 red chilli, sliced
1 cinnamon stick
1 t curry leaves
200 g canned tomatoes
200 g yellow split lentils
1⁄2 cup vegetable stock
1 cup water
300 g cauliflower florets
Sea salt and freshly ground black pepper, to taste

Method

Heat the ghee in a pan and fry the onion until soft. Add the garlic, carrot, spices, chilli, cinnamon and curry leaves. Sauté until fragrant, then add the tomatoes.

Add the lentils and simmer for 30 minutes. Add the stock, water and cauliflower, stir, and cook for a further 5 minutes. Season to taste.

Cook's note: Dhal has a very special place in my heart. We used to eat it at least once a week growing up, either with rice or putu (crumbly pap). You want the texture of the yellow split lentils to be slightly mushy and starchy at the end – it’s the perfect comfort food.

Discover more curry recipes here.