Dhal is the Indian word for Lentils and this particular recipe uses Puy Lentils, cauliflower and a mix of Spinach and Kale along with usual curry companions (Garlic, ginger and Garam Masala). Tipping the scales at a little over 200 calories per portions, this is an excellent 5:2 diet day meal that can be made ahead and re-heated when required.
The Puy lentils don’t need to be soaked prior to cooking, and have a long shelf life (12 months or more) which makes them a great staple to keep in the pantry. They also have a fast cook time of only 15 – 20 minutes, and are a great source of vegetable protein which helps you feel fuller for longer.
This recipe also contains Cauliflower, low in calories and another great 5:2 diet staple, and a handful of a Kale/Spinach mix which not only adds to the superfood ingredients list, but also adds a great earthy flavour to compliment the peppery Puy Lentils. Thanks to this recipe for the inspiration http://www.telegraph.co.uk/foodanddrink/recipes/9982751/Speedy-weeknight-suppers-spinach-and-cauliflower-dhal-recipe.html
To keep this simple, I used the curry paste I had on hand which was red curry paste (usually reserved for Thai dishes), and the end result is delicious but feel free to use whatever curry paste you prefer.
Cauliflower and Spinach Puy lentil Dhal
80 grams dry Puy lentils
100 grams Cauliflower cut into Florets
50 grams chopped Leek
1/2 fresh green Chili finely chopped
100 grams fresh tomatoes chopped
2 cloves garlic, crushed
1 cm piece of ginger grated
50 grams baby spinach or kale
1 tablespoon Curry Paste
1 teaspoon Garam Masala
1/2 tsp Tumeric powder
1 tsp Tomato Paste
1 tsp vegetable oil
2 cups vegetable stock
salt and pepper to taste
Fresh coriander and a teaspoon of low fat Yogurt to finish
Add 1 tsp of oil to a medium size pot on a low medium heat add the chopped Leek, garlic, ginger and green chili and fry until the leek is soft, you may need to a few tablespoons of vegetable stock if the mixture starts to catch.
Add the Garam Masala, Tumeric powder,Tomato Paste, Curry Paste, stir to combine and cook for 30 seconds to 1 minute.
Add the Lentils and Vegetable stock, bring to the boil, the reduce the heat and simmer for 10 minutes.
Add the Cauliflower and tomatoes and simmer for a further 10 minutes or until the Lentils are cooked. The curry should be quite dry, you may need to add more stock or water if the Lentils aren’t cooked correctly. They should give to the bite, overcooked Lentils will be mushy, and have an unpleasant mouth feel.)
Turn off the heat, and stir in the spinach.
Serve with a dollop of low fat yogurt and fresh coriander.
The recipe card calorie counter suggests this will be about 240 calories per serve, which is about right.
Very very good and super healthy.