Sweet Potato and Cauliflower Dhal

Tom here,

This is a staple bulk recipe for me, being high protein and very filling without being too high calorie (I don't think it needs rice with it). I had a tub of it at work with me today, and unfortunately the lid of the tub was not as secure as I thought...you can guess the rest of what happened. However, when viewing my lentil covered bag all my supervisor could say was how good it smelled! So for Aliesha; (as promised) here is the recipe -

Ingredients: (serves around 5)

1 medium Onion
1 tbsp Oil (I use coconut but olive or anything will work fine)
4-5 cloves Garlic
1 inch fresh Ginger (or 2 tsp ground)
1 medium Red Chilli
1 small Sweet Potato
1 1/2 cups chopped Cauliflower
1/2 cup chopped Broccoli
1 small Red Pepper
1 cup Red Lentils
1 cup Green Lentils
1 tsp Tumeric
1 tsp Cumin
1/2 tsp Cinnamon
2 tsp Curry Powder
1 can Chopped Tomatoes
1/4 tin Coconut Milk/1 inch Creamed Coconut/3 tbsp Coconut Milk Powder (I have used all of these depending on what was in my cupboard)/equivalent quantity of coconut flavour
3 tbsp Soy Sauce
1 tsp Black Pepper
1 Stock Cube (Kallo vegetable is what I normally use)
Boiling Water (enough to cover your vegetables, probably around half a litre but will depend on the size of your pan)
1 cup Spinach

This recipe could work perfectly with meat (I would imagine chicken would go well), add this with the garlic, ginger and chilli and make sure you brown the meat all over before adding the vegetables.

Method:

Chop the onion into a pan and fry with the lid on until soft
Add the garlic, ginger and chili and fry for a couple of minutes (and meat if using)
Cube the potato and add with the cauliflower and broccoli
Sweat for ten minutes or so with the lid on.
Add the lentils and stir through, then add the spices and mix thoroughly
Sweat for another 5 minutes
Add the chopped tomatoes and simmer for a few minutes, then add the soy sauce, stock, coconut, water and pepper (and more salt if needed)
Mix everything and simmer for 20 minutes or so until everything is cooked (stab. The potato to see as this will most likely take the longest to cook)
Turn off the the heat and add the spinach
Leave to wilt for 5 minutes and then serve!

This freezes absolutely fine and is one of those meals that just gets better after a couple of days in the fridge (perfect for bulk cooking). Also the basic dhal can be spiced however you like, and any vegetables will work really! Let us know any suggestions at twocooksoneblog@gmail.com