This chickpea dhal with cauliflower and sweet potatoes will warm you up this winter. It's a vegetarian meal that nourishes your body with all the necessary nutrients. Vegetarian, vegan or carnivore, everyone will love this dhal. It's super simple and quick to make and makes the perfect speedy dinner or lunch.
Shop ingredients
Nutrition (1 serving)
- 520 kcal
- 67 g carbohydrates
- 21 g fats
- 12 g protein
Per 5 portions
- 1 cauliflower
- 150 g sweet potato
- 150 g ready to eat chickpea
- 400 ml coconut milk
- 400 ml tomato passatas
- 1/2 red onion
- 3 cloves garlic
- 5 g ginger
- 1 tbsp vegetable broths
- Turmeric
- chilli
- cumin
- dried coriander
- salt
- pepper
- 300 g of basmati rice
Instructions
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Cook the rice in salted water.
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Divide the cauliflower into florets. Peel and chop the sweet potatoes into small cubes. Cook together in salted water for 15 minutes.
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Heat olive oil in a pan. Add slices of garlic, finely chopped red onion and finely chopped fresh ginger. Add the spices – turmeric, chilli, dried coriander and cumin. Fry until fragrant.
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Add in the cooked cauliflower, sweet potatoes and chickpeas.
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Pour in the chopped tomatoes and coconut milk. Add a spoon of vegetable bouillon and cook for 10 minutes.
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Season with salt and pepper.
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Serve with basmati rice and fresh herbs.
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Enjoy!
