Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Cauliflower and Spinach Dhansak

Curry - Legume - -

INGREDIENTS

Spice Paste
- 3 onions, roughly chopped
- 6 large garlic cloves
- 5 centimeter / 2 inch piece fresh ginger, roughly chopped
- 4 red chillies, trimmed
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 2 teaspoons turmeric
- 2 teaspoons ground cinnamon
- 2 teaspoons hot water
Curry
- 3 teaspoons vegetable oil
- 175 grams / 6 ounces red split lentils (masoor dhal)
- 175 grams / 6 ounces split brown peas (chana dhal)
- 1.2 l / 2.5 pints vegetable stock
- 4 tomatoes, roughly chopped
- 650 grams / 1.5 pounds cauliflower florets
- 150 grams / 5 ounces fresh spinach

METHOD

Place all the spice paste ingredients in a food process and process to a rough paste. Heat the oil in a large, heavy based pan. Fry the paste for 5 minutes, stirring constantly, taking care not to let it stick. Add the lentils, peas and stock. Bring to the boil, cover and simmer for 20 minutes.

Stir in the tomatoes and cauliflower and simmer for a further 30 minutes until the lentils and cauliflower are tender. Stir in the spinach and cook for 2-3 minutes until the spinach has wilted.

Serve immediately with basmati rice tossed with fried onion and finely chopped pistachio nuts.

NOTES

Serves 6.

A lentil curry with vegetables. Serve with basmati rice.

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