Starters/Snacks Lunch/Dinner Chickpea and Cauliflower Dahl

Serves : 4

Cooking Time: Ready in 15 Minutes

Chickpea and Cauliflower Dahl

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • 1 red chilli, sliced
  • ½ cauliflower, roughly chopped and leaves finely sliced
  • 1 can lentils, drained
  • 1 can chickpeas, drained
  • 1 jar Patak’s Rogan Josh Curry Sauce
  • ½ can coconut milk
  • 1 pack coriander, leaves and stalks chopped
  • 4 naan breads
  • 1 tbsp desiccated coconut, toasted

Method

  1. Heat a sauté pan until hot. Add the oil, red onion and chilli and fry for 2-3 minutes until softened.
  2. Add the cauliflower and fry for 3-4 minutes until just coloured and beginning to soften.
  3. Stir in the lentils, chickpeas, curry sauce and coconut milk and bring to the boil.
  4. Stir in the coriander stalks.
  5. Reduce the heat and simmer for 10 minutes until the cauliflower is tender and the sauce thickened slightly.
  6. Stir in the cauliflower leaves, half the coriander leaves lime juice and simmer 2 mins for another couple of minutes.
  7. Heat the naan according to packet instructions.
  8. Serve the dahl on the naan, topped with the remaining coriander and desiccated coconut.