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Cauliflower dahl with pilaf rice

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Ingredients

Olive oil – 2 teaspoons
Brown onion, sliced thin – 225 grams
Red curry paste – 15 grams
Cumin, ground – 2 teaspoons
Garlic, crushed – 1 1/ teaspoons
Cauliflower, small florets – 500 grams
Red lentils, dried – 200 grams
Vegetable stock, salt reduced – 750 ml
Jasmine rice – 185 grams
Water – 375 ml
Star anise – 1 whole
Spinach – 150 grams
Yoghurt, low fat, natural (optional) – 100 grams

This recipe was developed by chefs at Western District Health Service.

Method

Soak lentils in half the stock for 2-3 hours
Heat oven to 170 C
Heat oil in a large pot, add onion and cook for 2-3 minutes, add curry paste, cumin and garlic, cook until fragrant, 5 minutes.
Add cauliflower and stir to coat in spice and onion mix.
Add the lentils and the remaining stock to the pot, bring to a boil and then simmer for 30-45 minutes, until lentils have broken down, stir often.
For pilaf, pour rice into a gastronorm tray lined with grease proof, add water and stir around to evenly combine, throw in star anise. Top with another piece of grease proof and cover whole tray with foil, cook for 25 minutes. Remove foil and stir rice, allow to cool uncovered.
Finish curry with spinach, serve on pilaf rice with yoghurt (optional)

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