Spiced, Almond + Cauliflower Dhal Recipe
Make the most of your Christmas leftovers with this delicious dahl recipe by Waitrose using our dairy-free Almond Milk. Plus, easily whipped up in 15 minutes!
Serves 4 | prepare 15 mins | cook 35 mins
1 tbsp olive or coconut oil
1 tsp black mustard seeds
1 large onion, finely chopped
6 dried curry leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1⁄2 tsp cayenne pepper
300g red split lentils
400g butternut squash, peeled and cut into 2cm cubes
350g caulifower, cut into florets
500ml Plenish Almond M*lk
28g pack fresh coriander, roughly chopped
Naan bread, warmed, to serve
Heat the oil in a saucepan over a medium heat and add the mustard seeds and cook for 1 minute then stir in the onion and cook for 5 minutes until starting to soften and turn translucent. Stir in the curry leaves and spices and cook for a further minute.
Add the red lentils, butternut squash and cauliflower florets then toss everything together well.
Pour in the Almond M*lk and 200ml water, bring to the boil, cover and simmer gently for about 20-25 minutes until the lentils, squash and cauliflower are tender.
Stir in the coriander and serve with warmed naan.
Add vegetable stock to any leftovers and whizz up to make a delicious soup.
To find your closest almond milk stockist, click here.
Now for dessert? Click here.