Lentil Dahl with Spiced Rice & Nut Crumble

Lentil Dahl with Spiced Rice & Nut Crumble

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 19, 2020.
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Ingredients

Rice

  • 1 cup basmati rice
  • 1 packet cardamom rice spices
  • 1 1/2 cups water

Dahl

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1/4 cauliflower, chopped into florets
  • 2 cloves garlic, minced
  • 1 pack dhal paste
  • 400ml coconut milk
  • 1/2 cup vegetable stock
  • 1 can brown lentils, drained & rinsed

To Serve

  • 1/2 punnet cherry tomatoes, halved
  • 1/3 pack baby spinach
  • 1 pack nut crumble
  • 1 bunch coriander, chopped

Steps

  1. Cook rice. Combine all rice ingredients in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep & cook dahl. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and carrot for about 5 minutes, until softened. Add cauliflower, garlic and dhal paste and cook a further 2-3 minutes, stirring, until fragrant.
  3. Add coconut milk, stock, lentils and 1/2 tsp salt to pan and simmer for about 10 minutes, until thickened. Season to taste.
  4. Prep garnishes. Toss tomatoes and spinach in a bowl with a small drizzle of olive oil and vinegar. Season to taste. Set coriander aside to serve.
  5. Serve rice topped with dhal, tomatoes and spinach. Sprinkle with nut crumble and coriander.

Nutritional Information

Energy 2663 kj
636 kcal
Protein 18.4g
Carbohydrate 64.8g
Fat 33.2g