Waffles with fresh strawberries and crème fraiche
This recipe is always greeted with smiles from our children (and team!). A wonderful treat the whole family can enjoy…Read more
Total 1 hr
Prep 10 mins
Cook 50 mins
Gather the family around for this flavourful dhal, spiced with cumin and served with fragrant coconut rice and baked cauliflower. Dhal-icious!
1 small red onion, chopped
1 garlic clove, chopped
1 inch of ginger, peeled & chopped
1 grated carrots, chopped
A pinch of cumin seeds
A pinch of mustard seeds
A pinch of turmeric
A pinch of garam masala
1/4 tin chopped tomatoes
50g cherry tomatoes, halved
160g red lentils
80g sweet potato, diced
1 cauliflower, parboiled for 10 minutes
160g basmati rice
1/2 tin coconut milk
1 small onions
In a pan, fry the onion before adding the garlic, ginger, carrot, cumin and mustard seeds.
Once starting to golden, add the turmeric and garam masala and cook for 2 minutes.
Add the tomatoes and red lentils then cook until soft and creamy.
Roast the sweet potato in a little oil in the oven for 30 minutes until golden in colour. Then add to the dhal and stir through.
Bake the cauliflower until golden and divide it into separate dishes.
For the rice, saute the white onions for 4-5 minutes before adding the washed rice.
Cover with boiling water and cook through. Once almost cooked add coconut milk then remove from heat and cover with the pot lid to allow to steam.