This is a veg-pumped version of my favourite dhal recipe, but considering this cookbook is all about simple cooking with delicious results it would be remiss not to include it.

Ingredients

HANDS-ON TIME: 15 minutes
COOK TIME: 35–40 minutes
SERVES: 6

Equipment:

  • casserole with lid

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 5cm piece of fresh ginger, peeled and finely grated
  • 1 tsp ground turmeric
  • 2 tsp brown mustard seeds
  • 2 small green chillies, whole
  • Large handful of coriander, stalks finely chopped and leaves reserved
  • 250g red lentils, rinsed
  • 75g quinoa, rinsed
  • 1 x 400ml tin full-fat coconut milk
  • 1 x 227g tin chopped tomatoes
  • 650ml vegetable stock or water
  • Cauliflower (about 350g), broken into florets
  • 1 large sweet potato (about 220g), peeled and cut into 2cm cubes
  • Small bag of baby spinach (80g)
  • Juice of a lemon, to taste


Method

  1. Heat the oil in a casserole over a medium heat and gently fry the onion and ginger for 5–6 minutes. Add the turmeric, mustard seeds, chillies and coriander stalks and fry for a minute then add the drained lentils and quinoa.
  2. Add the coconut milk, chopped tomatoes and stock or water and bring to the boil then reduce the heat and simmer for 15 minutes.
  3. Add the cauliflower and sweet potato, partially cover and continue to cook for a further 15 minutes, stirring often, until everything has thickened to a lovely dhal.
  4. Stir in the baby spinach and lemon juice and allow to wilt. Check the flavour, adding more lemon juice if you like, and serve in deep bowls, scattered with the coriander leaves.
Donal's Super Veggie Dhal
Donal's Super Veggie Dhal

COOK’S NOTES:
This is a veg-pumped version of my favourite dhal recipe, but considering this cookbook is all about simple cooking with delicious results it would be remiss not to include it.

I use cauliflower and sweet potato to make this a filling meal, but aubergine, broccoli or butternut squash could all be added or substituted here.

Quick cook tip: if you don’t have the time or inclination to prep the vegetables, most supermarkets now stock pre-prepared packets that can be used here for your convenience.