Lime leaf cauliflower dahl with spinach, brown rice and toasted cashews

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Cauliflower
Couple
1/2
Family
1
Brown rice
Couple
1 bag
Family
1 bag
Lime leaf curry paste
Couple
1 pottle
Family
1 pottle
Red split peas
Couple
1 bag
Family
1 bag
Coconut cream
Couple
1 pottle
Family
1 can
Water
Couple
800 ml
Family
1.6 L
Spinach
Couple
1 bunch
Family
1 bunch
Lemon
Couple
1 small
Family
1 large
Toasted cashews
Couple
1 bag
Family
1 bag

Lovely fragrant lime leaf is the star of this Indian-Thai smash up.

Instructions

1

Dice the onion.

2

Place a large pot on medium heat. Bring a medium pot of salted water to the boil for the brown rice.

3

Slice the cauliflower into 1 cm strips. It should fall apart and be pretty randomly sized, then it will break apart even more while it cooks.

4

Add some oil to the large pot and cook the onion for 2 to 3 minutes until just starting to colour, then add the curry paste and cook for a further 90 seconds, stirring regularly. It’s important to cook out the curry paste, this will mellow the flavour.

5

Cook the brown rice for 15 minutes, until tender.

6

Add the cauliflower, water and split peas to the curry paste, season with salt and simmer for 20 minutes, until the cauliflower and split peas are fully cooked. Stir regularly to break up the cauliflower and add more water, if needed.

7

Trim the roots off the spinach, wash and roughly chop. After the dahl has been coking for about 10 minutes, add the spinach, coconut cream and finish cooking the split peas.

8

Once the rice and dahl are cooked, taste the dahl and add more salt, as needed. Serve the rice topped with dahl, sprinkle with cashews and a drizzle of lemon juice.



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Roast eggplant and tomato spaghetti with capers and rustic walnut pesto

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