Cauliflower and edamame dhal

Serves: 6
Prep: 10
Cook: 20

Bring the fragrant spices of India and the goodness of legumes to dinner with this hearty plant based meal. Check out our tips for eating seasonally this winter. 

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Ingredients

  • 1 tbps oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp madras curry paste
  • 2 tbsp no added salt tomato paste
  • 1 ½ cup dried red lentils, rinsed and drained
  • 2 carrot, chopped
  • 750g cauliflower, cut into small florets
  • 1 litre reduced salt vegetable stock
  • 1 ½ cups frozen edamame (soybeans)

Method

  1. Step 1

    Heat oil in a saucepan and sauté onion and garlic until onion is soft.

  2. Step 2

    Stir through curry paste and cook for 1 minute.

  3. Step 3

    Add tomato paste, lentils, carrot, cauliflower and stock.

  4. Step 4

    Bring mixture to boil then reduce heat and simmer for 15-20 minutes or until lentils are soft.

  5. Step 5

    Add edamame and heat for 2 minutes or until cooked.

  6. Step 6

    Can be served with cooked brown rice or naan bread.

Tips

  • Frozen green peas can be substituted for the edamame beans. Frozen edamame beans (without the pod) can be purchased from Asian supermarkets.


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