Cashew-cauliflower and Spinach Dahl Recipe

Amy says: “Nothing beats a wholesome, cosy bowl of dahl on a chilly day. This one features warming spices and vibrant greens, topped with sticky-sweet, roasted cauliflower florets. I love to make this for family dinners and save some for the day after as it tastes even better as the flavours infuse. This recipe is packed with protein and fibre and it’s naturally gluten-free.”

Serves:

Time:

10 minutes prep plus 40 minutes cooking

Ingredients

For the cauliflower

1 medium-size cauliflower, chopped into florets (3 cups, or 400 g)
2 tablespoons (32 g) cashew butter
1 tablespoon (15 ml) tamari or soy sauce
1 tablespoon (15 ml) sesame oil

For the dahl

2 tablespoons (30 ml) olive oil
1 white onion, small dice
4 cloves garlic, crushed
1-inch (2.5-cm) piece fresh ginger, peeled and grated
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground turmeric
1 teaspoon black mustard seeds
1 heaped cup (200 g) red lentils
1⅔ cups (400 g) strained tomatoes (tomato passata)
2 cups (480 ml) vegetable stock
1 tablespoon (15 ml) tamari
2 tablespoons (32 g) cashew butter
Salt and pepper, to taste
2 tablespoons (28 ml) lime juice
1½ packed cups (60 g) baby spinach

To serve

2 cups (350 g) cooked rice
Toasted cashew nuts
Dairy-free yogurt
Chopped fresh coriander

Method

1. Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking tray with parchment paper.

2. To make the cauliflower: Pour the cashew butter, tamari and sesame oil into a large mixing bowl, and stir together until smooth. Add the cauliflower florets and toss well to coat the cauliflower pieces. Season with salt and pepper. Spread the cauliflower evenly on the baking tray. Bake for 30 minutes, flipping over halfway through.

3. To make the dahl: Heat the olive oil in a large pan over high heat. Add the onion, garlic, and ginger. Fry for 5 minutes over high heat, until turning translucent. Add the cumin, smoked paprika, turmeric, and black mustard seeds. Continue to fry for 1 minute, or until fragrant.

4. Pour in the red lentils, strained tomatoes, stock, tamari and cashew butter. Season with salt and pepper. Stir well and bring to a boil. Place a lid on the dahl and simmer over medium heat for 30 to 35 minutes, or until the lentils have softened. Stir the dahl every so often to prevent it from sticking to the bottom.

5. Once the dahl is ready, add the lime juice to the pan along with the baby spinach. Stir well. Cook for 5 minutes, until the spinach leaves wilt.

6. Serve the dahl warm topped with the cashew roasted cauliflower, alongside rice, cashews, yogurt, and coriander. Leftover dahl will keep in a sealed container in the fridge for 2 to 3 days or for up to 1 month in the freezer.

Serving suggestions and variations

Make this delicious dahl nut-free by using seed butter, such as tahini or sunflower seed butter, in place of the cashew butter.
Batch cook this dahl as it tastes even better with time for the flavours to meld – great for meal prep and for popping in the freezer for a rainy day.

Extracted from Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press. Photography: Amy Lanza.

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