Dhal-and-cauliflower curry
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- Sharon Mbonambi
- 4
- Easy
- Fat conscious Health conscious Meat-free Pescatarian Vegan recipe collection
- 20 minutes
- 40 minutes
- Villiera Jasmine 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
* please note that if ghee is used-it is not a vegan dish. ghee is clarified butter( animal product)
unless you state clearly its vegetable ghee
*Woolworths ghee is per the website: Our Ghee is made with butterfat. Can be used in baking and frying.
Hi Dee,
You are quite right, thank you for notifying us of this, we have correctly labelled this dish.
TASTE team.