Vegetable Dhal Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 1 large Eggplant (cut into chunks)
- 1 green Bell pepper (seeds removed, sliced)
- 1 yellow Bell pepper (seeds removed, sliced)
- 1 red Bell pepper (seeds removed, sliced)
- 4 Tbsps Oil
- 1 tsp mild Chili powder
- 1 onion (chopped)
- 1 tsp black Mustard seed
- 2 Tbsps Curry paste
- ¾ cup dried, red Lentils
- 1 small Cauliflower (divided into florets)
- 2 cups vegetable stock
- To garnish
- cilantro
Preparation steps
1.
Heat the oven to 190°C (170° fan) 3750°F gas 5.
2.
Put the aubergine and peppers in a small roasting tin or baking dish. Drizzle with 3 tablespoons oil and sprinkle with the chilli powder. Stir well to coat, then cook for 20-25 minutes, until tender and golden brown.
3.
Heat the remaining oil in a pan. Gently cook the onion for 5 minutes, until soft. Add the black mustard seeds and cook until they 'pop', then stir in the curry paste.
4.
Stir in the lentils, cauliflower and stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the lentils and cauliflower are tender.
5.
Stir in the peppers and aubergine. Serve with boiled rice and garnish with coriander.
