Vegan, Vegetarian, Dairy FreeGluten Free, Sugar Free, Soy Free
Makes 8 x 1 cup serves
Always use certified organic, local and fairly traded ingredients wherever possible
4 c potatoes, chopped into 2cm (1in) cubes
2 tsp extra virgin coconut oil*
3 c cauliflower, cut into small florets
1 1/2c onion, finely diced (~1 onion)
4 cloves garlic, finely chopped or crushed
2 tbsp ginger, pureed or finely chopped
1c red capsicum (bell pepper), roughly diced (~1 capsicum)
2 tbsp brown or yellow mustard seeds
2 tbsp cumin seeds
1 tbsp coriander powder
1 tsp turmeric
1c red lentils
4c boiling water
1 tbsp coconut nectar or date puree*
1 tsp salt
1 tbsp sweet chilli sauce (OR a pinch of chilli and 2 tsp extra sweetener*)
1/2 raw cashews
1c cold water
Brown rice and fresh coriander (cilantro) to serve
* I've adapted this recipe slightly to make it 100% vegan and refined sugar-free.
In a bowl mix the potato and oil together. Put onto an oven tray and bake at 180ºC for 30 minutes or until just getting soft.
Put the cauliflower in a pot with some boiling water and cook for 5 minutes or until just starting to get soft. Drain immediately.
In a pot or pan, saute the onion, garlic, ginger, capsicum and seeds in oil for 5 minutes or until the onion is soft and the seeds start to pop.
Stir in the coriander and turmeric for ~30 seconds to activate the flavours.
Add the lentils and boiling water. Simmer for 15 minutes or until the lentils are soft.
Add the coconut nectar/date puree, salt and sweet chilli sauce or chilli.
Blend the cashew nuts and water together into a runny cream and add to the dahl.
Add the cooked potato and cauliflower.
Serve on brown rice with a garnish of coriander.
I'd also add a side of greens to this beauty to balance it out to the Perfect Plant-Based Plate - lightly steamed broccoli, green beans or a handful of raw baby spinach would be just lovely!