Food, 13.11.2015

Recipe of the Week: Chickpea and Lentil Dhal with Coconut Cauliflower Rice by Madeline Shaw

This super simple supper from Madeleine Shaw (Get the Glow) is perfect for snuggling up with a movie post-workout. The lentils offer a solid source of protein, which will replenish any used reserves whilst avoiding hard-to-digest meat and gluten before bedtime. Plus the combined flavours make for an amazing taste sensation.

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Chickpea and Lentil Dhal with Coconut Cauliflower Rice (Serves 4)

  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tbsp coconut oil
  • 1 red onion, roughly chopped
  • 2 cloves garlic
  • 3cm fresh grated ginger
  • 1 x 400ml can coconut milk
  • 1 x 400g can chickpeas, drained
  • 150g dried red lentils
  • 100g spinach
  • salt and pepper
  1. Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt.

  2. Heat the coconut oil over a medium heat for 1 minute then add the onion and sauté for 5 minutes.

  3. Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper.

  4. Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes.

  5. For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.

  6. For the coconut cauliflower rice, put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.

  7. Heat the coconut oil in a large pot over a medium to high heat, then add the onion and cook for 5 minutes.

  8. Throw in the cardamom and stir for 30 seconds, then add the cauliflower and coconut milk, and cook for a further 10 minutes.

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