Sweet, Spiced Cauliflower and Carrot Dal with Homemade Flatbreads

16:22:00 Unknown 0 Comments

Approximate prep time: 40 minutes (1 hr with flatbreads)/ Serves 3-4

Since changing my diet I have absolutely loved making dals and curries. They are the perfect hearty meal; one my meat-loving boyfriend will not complain about feeling hungry afterwards. He actually made these flatbreads, and they went perfectly with this dal. You can of course buy naan, roti, etc. to pair with the dal. I personally think a bread is much better suited than say rice, but that is entirely up to you! My perfect curry is spicy but also has hints of sweetness. Cardamom is my favourite spice and it pairs perfectly with the creamy coconut and the sweetness of the apricots. If you are worried about the price of the spices I suggest trying an Indian supermarket. Alternatively, you can buy the ground spices for cheaper. When heating the ground spice through, they will not need as long. Of course the whole spice is better and worth the investment if you plan on cooking more curries in the future. Other than making the curry paste and the bread, this curry and very simple and quick to make.



Ingredients 

dry spices
1/2 tsp coriander seeds
half a cinnamon stick
1/2 tsp cardamom seeds
1/2 tbsp cumin seeds
2 cloves
a pinch of chilli powder

2 cloves of garlic, peeled
1 yellow onion, chopped roughly
a thumb sized piece of fresh ginger, peeled
6 dried apricots (or other dried fruit such as raisins or dates)
2 large carrots
1 cauliflower, cut into florets
200g of spinach
400ml (1 can) of coconut milk
250ml of water
200g of red lentils, rinsed
salt and pepper

flatbread (makes 8) Based on this recipe
250g of white or wholemeal flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp of flavourless oil
120ml of water
60ml of milk (non-dairy or regular)

Preparation 

1. Make the dough of the flatbread according to the recipe provided, set aside. 
2. On a medium-low heat, heat through the dry spices until lightly toasted and/or fragrant.
3. Add the dry spices to a coffee grinder, high-speed blender (such as NutriBullet) or pestle and mortar. Ground into a fine powder. 
4. On the same heat, dry fry the apricots, ginger, onion and garlic until lightly toasted. 
5. Add the fresh ingredients (above) into the mortar/grinder/blender and grind into a fine paste. 
6. In large saucepan on a medium heat, add a splash of the coconut milk. Add the spice mixture and stir constantly. Once heated through, add the carrot and cauliflower. 
7. Coat the veg with the curry paste. Add the lentils, the rest of the coconut milk and the water.
8. Stir well, cover and let simmer for 15-20 minute or until the vegetables and lentils are tender. 
9. In the meantime, fry the flatbread in a lightly oiled pan until golden brown on each side. It should take 1-2 minutes on a medium-high heat. 
10. Add the spinach to the dal and stir through until wilted. Season with salt and pepper. 
11. Serve with the flatbread. If the flatbread have gone cold simply pop in the toaster. 
12. Enjoy!