This vegan winter warmer is a perfect batch cook meal. If there’s any left enjoy the following day. Also, freezes really well.

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Yields4 Servings
 2 tbsp Olivado EV avocado oil
 1 red onion, chopped
 4 cloves garlic, minced
 Thumb sized piece ginger, peeled & grated
 2 - 3 tsp mild chilli powder
 1 tsp turmeric
 1 tsp cumin
 1/4-1/2 tsp cinnamon
 ½ tsp ground coriander
 Chilli flakes, to taste (optional)
 1 ¼ cups cups red lentils, soaked 6 hours and drained / rinsed
 1 can chopped tomatoes
 1 can coconut milk
 1-1.5 cups veg stock
 1 small cauliflower, chopped
 3-4 tsp coconut yoghurt
1

For serving:
Yoghurt, coriander and lime

2

Method:
Heat oil in a pan, then add your onion and heat, stirring until translucent. Add in the garlic, ginger and spices, then stir once more and fry for a few minutes until fragrant.

3

Tip in the lentils along with the chopped tomatoes, coconut milk, cauliflower and 1 cup of vegetable stock. Stir, then bring to the boil. Cover and reduce to a simmer.

4

Cook until the lentils and cauliflower are softened, adding more water if needed. As you add water, add more spices if desired (start with a pinch!), It takes about 25 minutes to cook.

5

Season well to taste, then stir through coconut yoghurt and squeeze over lime juice. Sprinkle over coriander and serve!

6

Enjoy!

Ingredients

 2 tbsp Olivado EV avocado oil
 1 red onion, chopped
 4 cloves garlic, minced
 Thumb sized piece ginger, peeled & grated
 2 - 3 tsp mild chilli powder
 1 tsp turmeric
 1 tsp cumin
 1/4-1/2 tsp cinnamon
 ½ tsp ground coriander
 Chilli flakes, to taste (optional)
 1 ¼ cups cups red lentils, soaked 6 hours and drained / rinsed
 1 can chopped tomatoes
 1 can coconut milk
 1-1.5 cups veg stock
 1 small cauliflower, chopped
 3-4 tsp coconut yoghurt

Directions

1

For serving:
Yoghurt, coriander and lime

2

Method:
Heat oil in a pan, then add your onion and heat, stirring until translucent. Add in the garlic, ginger and spices, then stir once more and fry for a few minutes until fragrant.

3

Tip in the lentils along with the chopped tomatoes, coconut milk, cauliflower and 1 cup of vegetable stock. Stir, then bring to the boil. Cover and reduce to a simmer.

4

Cook until the lentils and cauliflower are softened, adding more water if needed. As you add water, add more spices if desired (start with a pinch!), It takes about 25 minutes to cook.

5

Season well to taste, then stir through coconut yoghurt and squeeze over lime juice. Sprinkle over coriander and serve!

6

Enjoy!

Cauliflower Dhal