Dal Palak with Curried Cauliflower Rice
with shaved almonds, cashews and desiccated coconut
This recipe provides 356 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
½ piece
Shallot
½ piece
Courgette
2.5 teaspoon
Fresh ginger
½ piece
Green chili pepper
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ sachet(s)
Ground cumin
½ sachet(s)
Garam Masala
125 milliliters
Coconut milk
25 g
Red split lentils
(May be present: Gluten)
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
10 g
Roasted cashew nuts
(Contains: Noten, Cashewnoten May be present: Noten, Macadamianoten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
5 g
Desiccated coconut
(May be present: Pinda's, Noten, Sesamzaad)
100 g
Cauliflower Rice
100 g
Spinach
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
200 milliliters
Water
⅓ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic and chop the shallot.
- Grate the courgette.
- Peel the ginger and mince or finely grate it using a microplane.
- Deseed the green chilli if preferred and finely chop it.
- Heat a drizzle of sunflower oil in a large deep frying pan with a lid over medium heat. Add the shallot and courgette and cook for 3 - 4 minutes or until soft.
- Add the ginger, garlic, green chili pepper, garam masala*, half of the curry powder and half of the cumin and fry for 1 minute.
- Deglaze with the white wine vinegar, then add the coconut milk, water and stock cube (see pantry for the amounts) and bring to a boil.
*Take care, this ingredient is spicy! Use as preferred.
- Add the red lentils to the pan, cover with the lid and let the dahl cook for 15 - 18 minutes. Stir regularly.
- Feel free to add some more water if the dahl seems too dry.
- Season with salt and pepper to taste.
Did you know... lentils are becoming more and more popular, and for good reason! They're high in protein and fibre, making a great alternative to meat.
- Heat a clean frying pan over high heat. Toast the almonds, cashews, and desiccated coconut until golden brown. Remove from the pan and set aside.
- Heat a drizzle of sunflower oil in the same frying pan over medium heat.
- Add the rest of the curry powder and fry until fragrant. Add the cauliflower rice, then season with salt and pepper and toss well.
- Stir fry for 6 - 8 minutes.
- When the lentils are done, stir in the spinach, tearing it directly into the same pan.
- Add half of the almonds, cashews, and desiccated coconut to the cauliflower rice and stir together.
- Serve the dahl and cauliflower rice in bowls or deep plates.
- Garnish with the rest of the almonds, cashews and desiccated coconut.
