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Sweet Potato Cauliflower Dhal

Sweet Potato Cauliflower Dhal Recipe and photo by Kate Olsson, Tucker Earthy yellow split peas, sweet potato, cauliflower, a bright turmeric and coriander-spiced sauce, with a high...

Sweet Potato Cauliflower Dhal

Sweet Potato Cauliflower Dhal
Recipe and photo by Kate Olsson, Tucker

Earthy yellow split peas, sweet potato, cauliflower, a bright turmeric and coriander-spiced sauce, with a highly nutritious mix of brown rice and quinoa, and steamed green beans. If you’re feeling a little under the weather or maybe just in need of a warming bowl of happiness, I’m going to urge you to try this. It’s quick, it’s tasty, it’s cheap, and as a base recipe, it’s easy to put your own personal spin on it. You can make the dhal with red lentils, add a different mix of spices, top it with chopped almonds and a dollop of natural yoghurt, or roll it up in chickpea flat breads, drizzle with minted yoghurt and a squeeze of lime for a quick-make dosa.

Ingredients

  • 1 cup yellow split peas
  • 2 tbsp coconut oil
  • 1½ tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 2 cm piece of fresh ginger, sliced
  • 4 fresh curry leaves
  • 2 shallots, finely sliced
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ¼ tsp chilli flakes
  • ½ tsp ground coriander
  • 1 sweet potato, peeled, diced
  • ¼ cauliflower, florets picked
  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 300g green beans, steamed
  • 1 apple, finely sliced, to serve

Method

1. Heat 1 tbsp of coconut oil in a large, heavy based pan over medium heat. Add half the mustard seeds and half of the cumin seeds and toast until you hear them starting to pop (about 1-2 minutes).
2. Add garlic, ginger, curry leaves, and half of the shallot and cook, stirring occasionally, for 7-10 minutes, or until soft.
3. Add turmeric, garam masala, chilli, coriander and stir to coat.
4. Add split peas, sweet potato and cauliflower and enough water to cover, bring to the boil, reduce heat to low and stir occasionally for 30-35 minutes, until the split peas are tender.
5. Meanwhile, heat remaining oil in a frying pan over medium-high heat, add the remaining cumin seeds and mustard seeds and cook for 1-2 minutes until fragrant.
6. Add remaining shallot, stir and cook for 7-10 minutes, until golden. Stir shallot through the split peas, taste and adjust seasoning.
7. To serve, divide dhal between serving bowls alongside a mixture of rice and quinoa, steamed green beans and a few slices of apple.