Lentil, Chickpea and Cauliflower Dahl

Method

1. Wash any vegetable/salad items. Wash and rinse the lentils. Drain and refresh the chickpeas in a colander.
2. Preheat the oven to 180°C. Cut the cauliflower into florets and rub with a little of the oil and all of the tikka paste.
3. Chop the coriander. Chop the chilli, onion, and ginger.
4. Start by adding the oil to a large pot, placing on a low heat then fry off the chilli, onion, and ginger for around 4 minutes before adding in the chopped garlic. Cook for another minute until soft, taking care to not burn the garlic.
5. Add the chickpeas along with the lentils to the pot, add in the turmeric and cumin, fry for a minute or two before adding the vegetable stock and coconut milk. Bring to the boil and turn down the heat to low, leaving the pot to bubble for approx. 15-20 minutes until, the lentils are softened and the sauce is thicker.
6. Place the marinated cauliflower onto a lined tray and place in the oven for approx. 12 minutes, until roasted and just started to soften. Once cooked, remove from the oven and set aside.
7. Add the cauliflower into the dahl along with the chopped coriander. Squeeze in the lemon juice, season and taste, adding a little more spice if needed.
8. Bring a pan of water to the boil and cook the rice in a pan of simmering water for approx. 20 minutes, until cooked and fluffy. Drain and refresh to serve.
9. Serve the lentil, chickpea and cauliflower dahl with the cooked rice.