Cauliflower Dahl with Beetroot Raita
/
Cauliflower Dahl with Beetroot Raita
Recipe By Courtney Roulston
Ingredients
400 g can Coles chickpeas, drained
2 tsp ground turmeric
1 medium sized cauliflower
sea salt to taste
1 cup frozen peas, thawed
1 tsp garam masala
½ can (200 ml) Coles coconut cream
½ large lemon
1 medium fresh beetroot, washed, grated
1 cup Jalna Greek yoghurt
crispy papadums to serve
Spice Mix
Method
Place 3 cups of water, chickpeas and turmeric into saucepan over a medium heat. Bring up to a simmer and leave to cook for 5-6 minutes.
Meanwhile using the largest side of a box grater, grate the cauliflower into a large bowl. If some large chunks that fall in leave them as they are - they are great for texture. Add the cauliflower to the pot and leave to simmer for 10 minutes then add in the peas and garam masala. Simmer for a further 7 minutes or until the peas are soft.
Heat the oil in a frying pan and fry the curry leaves for 20 seconds, or until crisp. Remove with a slotted spoon and set aside on kitchen paper. Place the pan back on the heat and fry the onion for 3-4 minutes before adding in the ginger, mustard seeds, cumin seeds and green chilli. Cook, stirring occasionally for 3-4 minutes, or until the spices are fragrant. Add half the spice mixture into the cauliflower along with a pinch of salt and lemon juice. Stir and turn off the heat.
Place the grated beetroot into the remaining spice mix and stir through the hot pan to soften slightly. Swirl the beetroot through the yoghurt with a few curry leaves.
Place the cauliflower dahl into shallow serving bowls. Top with a spoon of beetroot raita and scatter with fried curry leaves. Serve with papadums on the side.
