Cauliflower and spinach dahl curry
This delicious vegetarian curry is quick to make and tastes fantastic!
2 Tbsp canola oil
1 onion, chopped
3 cloves garlic, crushed
1 Tbsp finely chopped ginger
2 Tbsp curry powder
1 cup red split peas
6 cups water
2 tomatoes, diced
½ cauliflower, sliced into florets
½ bag (150g) spinach, washed and roughly chopped
freshly ground black pepper
Heat oil in a large saucepan.
Gently cook onion with salt over low heat until soft.
Add garlic, ginger and curry powder. Cook for 1 minute.
Add split peas, water and tomatoes. Cook for approximately 30 minutes or until the split peas are soft.
Add cauliflower and cook for 5 minutes.
Mix spinach through and cook for 1 minute.
Season with pepper.
Serve with brown rice.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.8g|