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

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.