Lime leaf cauliflower dahl with pak choi, brown rice and toasted cashews

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Cauliflower
Couple
1/2 head
Family
1 head
Brown rice
Couple
1 bag
Family
1 bag
Lime leaf curry paste
Couple
1 pottle
Family
1 pottle
Yellow split peas
Couple
1 bag
Family
1 bag
Coconut cream*
Couple
1/2 tin
Family
1 tin
Water
Couple
800 ml
Family
1.4 litre
Pak choi
Couple
All
Family
All
Lime
Couple
1
Family
2
Toasted cashews
Couple
1 bag
Family
1 bag

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

*On the couple’s plan, the coconut cream is a shared ingredient. Use half for this dish.

Instructions

1

Place the yellow split peas in a small pot of water and bring to simmer. Cook for 10 minutes then strain.

Peel and dice the onion.

Remove any outer leaves, then slice the cauliflower into 1 cm strips. It should fall apart and will be randomly sized, then it will break apart even more while it cooks.

2

Place a large pot on medium heat.

Bring a medium pot of salted water to the boil for the brown rice.

3

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.

4

Cook the brown rice, in the boiling water for 15 minutes, until tender.

5

Add the cauliflower, water and par cooked split peas to the curry paste, season a good pinch of salt, and simmer for 20 minutes, until the cauliflower and split peas are fully cooked. Stir regularly to break up the cauliflower and adding more water, as needed.

6

Break the pak choi into individual leaves, then cut in half.

After the dahl has been coking for about 10 minutes, add the pak choi and coconut cream.

Cook until the split peas are soft.

7

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 lime juice.



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