Coconut Dahl with Roasted Cauliflower

and Fried Kale
Calorie smart
Dahl is a staple dish in Indian and Sri Lankan Cuisine.
Cooking time: 30 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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For dahl

Vegetable stock cube
0 Pieces
Coconut milk
0 ML


1 Roast cauliflower
Preheat the oven to 200°C. Rinse and pat dry cauliflower. Separate to florets and place on an oven tray lined with baking paper. Coat with olive oil and sprinkle with salt. Roast for 20 minutes.
2 Prep veggies
Meanwhile, peel and mince onion, garlic and ginger. Pour the lentils to a colander and rinse well.
3 Fry veggies
Heat oil in a large pot over medium high heat. Fry onion, garlic and ginger for 2–3 minutes.
4 Add dahl ingredients
Add curry powder, chilli powder and half of the turmeric. Mix well. Add the drained lentils, vegetable stock cube and water. Bring to a boil.
5 Add coconut milk
Add the coconut milk, bring to a boil and let simmer for 15–20 minutes, until the lentils are soft.
6 Fry kale
Meanwhile, rinse the kale leaves. Remove the hard stem. Slice or tear the leaves to pieces. Mix with coconut oil, the remaining turmeric, and salt. Massage the leaves for 1 minutes. Then heat a pan over high heat and fry the kale for 2–3 minutes Serve with the dahl and the roasted cauliflower.
Tips for fussy eaters
This dahl is creamy and soft, so as long as you go easy on the chilli, this is a hit. Serve with boiled rice.
Pro tip
Kale and turmeric are packed with health benefits!

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