Dal Palak with Curried Cauliflower Rice

• 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.