Curries

Traditional Dahl

Recipe / Danielle Minnebo

In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish as it adds a nice creamy flavour and helps thicken the dahl.

Serves: 4

2 tbsp ghee
2 tsp brown mustard seeds
1 tsp turmeric powder
2 tsp ground coriander
1 onion, finely diced
1½ cups red split lentils, soaked for 12 hours
½ tsp salt
1¼L water
2 tbsp cashew butter
Cooked basmati rice, to serve

Melt ghee in saucepan over medium heat. Add mustard seeds, turmeric and ground coriander. Allow to cook for a few mins, stirring constantly. Once mustard seeds start to pop, reduce heat and add diced onion. Allow onion to cook until soft and translucent.

Add split red lentils, salt and water, stir until combined. Cook over low heat for 30–40 mins until lentils have broken down and dahl is nice and thick.

Add cashew butter at end and stir until combined.

Serve with basmati rice.

Cauliflower & Sweet Potato Curry

Recipe / Jacqueline Alwill

Cauliflower and sweet potato add such abundant nutrition to this traditional curry dish with a twist. Both vegetables are rich sources of antioxidants including beta carotene and sulphoraphane, which help protect the body from stress and disease.

Serves: 4

1 tbsp coconut oil
1 brown onion, roughly chopped
3 cloves garlic, peeled & finely sliced
1 tsp ground cinnamon
2 tsp garam masala
1 tsp ground coriander
1 tsp smoked paprika
1 tsp cumin
1 tsp turmeric powder
Pinch dried chilli flakes
300g sweet potato, cut into 3cm chunks
500mL vegetable stock (no salt added)
¼ cup tomato paste
1 head cauliflower, cut into florets
½ cup coconut yoghurt
2 tsp brown-rice flour
Cooked brown rice, hemp seeds & fresh coriander leaves, to serve

Heat large saucepan on medium heat, add coconut oil, onion and garlic and cook for 3–4 mins with lid on.