Cauliflower, apricot and tomato dahl

 
We usually get a cauliflower in our weekly veg box and I am always looking for new ways to use it. Often dismissed as the most boring of the crucifer ours family, cauliflower is a lovely and versatile vegetable and lends a gentle unobtrusive crunch and creaminess to any dish it graces.

And nowhere is this feeling more fitting right now than in a warming coconut, tomato and spinach dahl, carried along by sweet tangy apricots, fragrant cardamom and warming cumin, ginger and coriander seeds. 

  

While the lentils are a great and affordable plant based protein, the cauliflower is a rich source of phytoestrogens, helpful in balancing female hormones and potentially reducing the risk of hormone-dependent cancers. Be sure to cook the whole stalk as well as this is where most of the nutrients lie. 
You can serve this with a great not just on its own in big warming bowls. An easy and delicious staple for cold winter evenings and bottom-of-the-veg-box lunches. 

Enjoy. X

Serves 4

1 cauliflower, chopped into small chunks

10 unsulphured dried apricots, roughly chopped

1 medium onion, chopped

2 cloves garlic, crushed 

1 400ml can chopped tomatoes

1 400ml can coconut milk

1 cup red lentils

1 tbsp coconut oil

1 tsp curry powder

1/2 tsp mustard seeds

Seeds from 3 pods cardamom

1/2 tsp coriander seeds

1/2 tsp ground turmeric

1/2 tsp ground cumin

2 tbsp fresh ginger, minced

400ml vegetable stock 

Parsley or coriander to garnish

In a pestle and mortar or spice grinder, pulverise the cardamom and coriander seeds then mix with the rest of the spices. 

Heat the coconut oil in a pan on a medium heat and add the onion, garlic, spices and apricot. Brown gently for three or four minutes then transfer to a large saucepan. 

Add the cauliflower and gently brown for another five minutes. Then add the coconut milk, tomatoes, lentils and stock and gently simmer on a medium heat for twenty to twenty five minutes until the lentils are soft and the dalh has a thick soupy consistency. Add a little more stock if you prefer it a little more liquid, season to taste and serve garnished with herbs and a little black pepper. 

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