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.
