Lentil Dhal with Bay and Cardamom Rice

Lentil Dhal with Bay and Cardamom Rice

Ready in 35 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, January 13, 2019.



  • 1½ cups basmati rice
  • 1 pack cardamom rice spices
  • 2¼ cups water ^


  • 1 brown onion
  • 2 carrots
  • ½ cauliflower *
  • 2 cans brown lentils
  • 2 cloves minced garlic
  • 1 pack dhal paste
  • 425ml can coconut milk
  • ½ cup vegetable stock ^

To Serve

  • 1 pack cherry tomatoes
  • ¾ bag baby spinach *
  • 3 Tbsp roasted cashew, almond and pumpkin seed mix
  • 1 bunch coriander, chopped


  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 veggies Finely dice onion and grate carrots. Chop cauliflower until you have about 2 cups worth. Heat a drizzle of oil in a fry-pan on medium heat and cook onion and carrot for about 5 minutes, until softened. Rinse and drain lentils.
  3. Add cauliflower, garlic and dhal paste and cook a further 2-3 minutes, stirring until fragrant.
  4. Simmer curry Add coconut milk, stock, ½ tsp salt and lentils to pan and simmer for about 10 minutes, until thickened. Season to taste.
  5. Prep salad Cut tomatoes in half. Toss in a bowl with spinach and a drizzle of olive oil. Season to taste.
  6. Serve rice topped with dhal and salad. Sprinkle with roasted nuts and seeds and coriander.

Nutritional Information

Energy 2637 kj
630 kcal
Protein 19.8g
Carbohydrate 70.7g
Fat 28.2g