Cauliflower and edamame dhal

Current rating: 5 (3 ratings)
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.

Love this recipe? It’s just one of 25 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook. Click here to claim yours now…

Description

Bring the fragrant spices of India and the goodness of legumes to dinner with this hearty plant based meal.

Love this recipe? It’s just one of 25 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook. Click here to claim yours now…

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)

Weight, measurement and temperature conversions

View nutrition information per serve

Method
  1. Heat oil in a saucepan and sauté onion and garlic until onion is soft.
  2. Stir through curry paste and cook for 1 minute.
  3. Add tomato paste, lentils, carrot, cauliflower and stock.
  4. Bring mixture to boil then reduce heat and simmer for 15-20 minutes or until lentils are soft.
  5. Add edamame and heat for 2 minutes or until cooked.
  6. Can be serve 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.

Tips

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

Nutrition Information

Per serve
1271
303
18.5
5.6
0.6
37.5
1.0
12.3
698
1120
76
4.7