Recipe: Madeleine Shaw’s Chickpea And Lentil Dhal With Coconut Cauliflower Rice

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Last week we sat down with Madeleine Shaw to talk nourishing from the inside out. Now to celebrate the ongoing success of her debut cookbook, Get The Glow – we’re sharing our favourite recipe – perfect for a rainy British evening.

“The combined flavours in this dish make for an incomparable taste sensation. It may be vegetarian, but it offers a solid source of protein in the form of lentils. It is best enjoyed on a cold evening, snuggled up with a movie,” says Madeleine.

Chickpea and Lentil Dhal with Coconut Cauliflower Rice

Serves 4

Ingredients:

  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tbsp coconut oil
  • 1 red onion, roughly chopped
  • 2 cloves garlic
  • 3cm fresh grated ginger
  • 1 x 400ml can coconut milk
  • 1 x 400g can chickpeas, drained
  • 150g dried red lentils
  • 100g spinach
  • salt and pepper

Coconut Cauliflower Rice

  • 1 cauliflower, stalk removed and roughly chopped
  • 1 tbsp coconut oil
  • 1 white onion, finely diced
  • ½ tsp ground cardamom
  • 200ml coconut milk

Method:

Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt. Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes. Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper. Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes. For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.

Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.

Heat the coconut oil in a large pot over a medium to high heat, then add the onion and cook for 5 minutes. Throw in the cardamom and stir for 30 seconds, then add the cauliflower and coconut milk, and cook for a further 10 minutes.

Enjoy.

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