Tarka Daal Bake
With Cauliflower & Coconut
Serves 4, takes 45 mins
A nice take on a veggie curry, this one fills out and crisps up nicely as it cooks in the oven. The flavours deepen naturally, so you could also do this beautifully in the slow cooker. Serve with a crunchy coleslaw, some warm brown rice or a chapati, and some lime pickle.
½ head cauliflower, divided into medium sized florets
1 medium onion, bashed
2 cloves of garlic
2 cms ginger, roughly chopped
2 tsps mustard seeds
1-2 red fresh red chillies, finely chopped
2 cms fresh root turmeric (or ½ tsp dried turmeric), finely chopped
2 heaped tsps curry powder
1 can of tomatoes
1 litre hot veg stock
3 handfuls of yellow split peas, red lentils or a mix of the two
½ can coconut mulk
Assemble all of the ingredients together and set your oven to 180 degrees. Find a nice big oven-proof casserole dish that can start off on the stove. Heat some oil, then add the mustard seeds, followed by the onion, garlic, turmeric and chopped red chili. Temper for a few minutes, before adding the curry powder and stirring well.
Make up your hot stock and open the can of tomatoes. Add the yellow split peas and/or lentils to the pan, warm through, then add the stock and tomatoes, as well as a good pinch of salt.
Check you have enough liquid in the pan, then add the coconut milk and warm through before putting in the oven for about 40 minutes.
Stir the dish 20 minutes into the cook. You don’t want it to catch on the bottom. As you take it out of the oven add some coriander sprigs. And let them wilt in.
Serve with some brown rice, a chapati or two, some spicy chutney and a massive smile!