Sweet apricot and cauliflower dal

By: David Frenkiel, Luise Vindahl Andersen
From: The Green Kitchen
Serves: 4
Photographer: Johanna Frenkel

I have had a food crush on India for as long as I can remember. I have been there a few times, and am always struck by the huge variety of vegetarian food, based on lentils, beans, potatoes, cauliflower, okra, peas, paneer cheese, fruit and spices. They always manage to combine strong and bold flavours with mild and sweet, into amazing soups, stews and stir-fries. In this recipe all the different spices trigger an explosion of flavours, which is rounded off with sweet, dried apricots and coconut milk. We often make our own spice blend, which basically is a way for us to increase the flavours of the standard supermarket curry spices.

Ingredients

Quantity	Ingredient
1/2 tablespoon	coriander seeds
1/2 teaspoon	mustard seeds
1/2 teaspoon	cardamom seeds
1/2 tablespoon	curry powder
1/2 teaspoon	ground cloves
1/2 teaspoon	ground ginger
pinch	chilli powder
6	unsulphured dried apricots, chopped
2-3 tablespoons	Ghee, for frying
or 2-3 tablespoons	coconut oil or extra virgin olive oil, for frying
1	small onion, finely chopped
2	garlic cloves, crushed
1	cauliflower, cut into florets
2	carrots, sliced
200g	red lentils, rinsed
750ml	coconut milk
200g	spinach, coarsely chopped
	sea salt
1 large handful	coriander

Method

Start by making the spice blend. Grind the first coriander, mustard and cardamom seeds in a pestle and mortar. Add the curry powder, ground cloves, ground ginger, chilli powder and apricots and use your fingers to mix it together.
Heat the ghee in a large saucepan on medium heat. Add the spice blend and stir constantly with a wooden spoon. Fry until it smells fragrant and looks browned, but be careful the spices do not burn. If it feels too dry add a spoonful, or more, of water.
Add the onion and garlic and fry a couple of minutes while stirring. Add the cauliflower and carrots and stir until they are fully coated by the spices. Now add the lentils, coconut milk, and 225 ml water and stir well and simmer, covered, for 15–20 minutes or until the vegetables and lentils are cooked through.
Add the spinach and stir through. Top with the coriander and serve as it is or with cooked brown or wild rice. Add salt to taste.

Tags:: The Green Kitchen; David; Frenkiel; Luise; Vindahl; Andersen; vegetarian; healthy

Sweet apricot and cauliflower dal

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