Kumara and Lemongrass Coconut Dhal
With cauliflower peanut ‘rice’
Fresh Start Lite 20
This dish most recently appeared in Fresh Start Lite 20 on Sunday, March 18, 2018.
KUMARA AND LEMONGRASS COCONUT DHAL
- 1 teaspoon oil
- 1 brown onion, thinly sliced
- 50g lemongrass paste
- 1 tablespoon yellow curry paste
- 150g split red lentils
- 200g red kumara, diced 1cm
- 400ml lite coconut milk
- 2 cups water
- 2 tablespoons soy sauce
- 1 teaspoon honey
- ½ bag baby spinach *
- Juice of 1 lemon
CAULIFLOWER PEANUT ‘RICE’
- 1 bag cauli pearls
- 1 tablespoon soy sauce
- 1 pack chopped peanuts
- 2 tomatoes
- 2–3 tablespoons coriander leaves and stalks
- 1 Preheat oven to 220ºC. Line an oven tray (with a lip) with baking paper. Prepare dhal ingredients.
- 2 Heat oil in a medium pot on medium heat. Cook onion for 3-4 minutes, until softened.
- 3 Stir through lemongrass paste and yellow curry paste and cook for 1 minute, stirring, until fragrant. If mixture starts to stick, add a splash of water.
- 4 Add lentils, kumara, coconut milk, water, soy sauce and honey and bring to a simmer. Reduce heat to low and simmer for about 20 minutes, stirring occasionally, until lentils and kumara are cooked. If dhal is looking dry, add ¼–½ cup water.
- 5 While dhal is simmering, toss cauli pearls on prepared tray with soy sauce.
- 6 Bake (on middle-upper oven rack) for about 10 minutes, until just cooked. Toss once during cooking. Toss peanuts through cauliflower ‘rice’ and return tray to oven to cook for a further 2-3 minutes. Season to taste.
- 7 While ‘rice’ cooks, dice tomatoes 1cm and finely chop coriander. Add both to a small bowl and season to taste. Once dhal is cooked, stir through spinach and lemon juice and season to taste.
- 8 To serve, spoon cauliflower peanut ‘rice’ onto plates and top with kumara and lemongrass coconut dhal. Sprinkle over tomatoes and coriander.
- SERVES 4
- Energy: 1707 kj / 408 kcal
- Protein: 17.1g
- Carbohydrate: 43.1g
- Fat: 16.4g
- Pantry staple
- * Shared ingredient with another recipe