• 4 c potatoes chopped into 2cm (1in) cubes
• 2 tsp extra virgin coconut oil
• 3 c cauliflower cut into small florets
• 1 1/2 c onion finely diced (~1 onion)
• 4 cloves garlic finely chopped or crushed
• 2 tbsp ginger pureed or finely chopped
• 1 c red capsicum bell pepper, roughly diced (~1 capsicum)
• 2 tbsp brown or yellow mustard seeds
• 2 tbsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp turmeric
• 1 c red lentils
• 4 c boiling water
• 1 tbsp coconut nectar
• 1 tsp salt
• 1 tbsp sweet chilli sauce OR a pinch of chilli and 2 tsp extra sweetener*
• 1/2 raw cashews
• 1 c cold water
• Brown rice and fresh coriander cilantro to serve

Instructions

• In a bowl mix the potato and oil together. Put onto an oven tray and bake at 180ºC for 30 minutes or until just getting soft.
• Put the cauliflower in a pot with some boiling water and cook for 5 minutes or until just starting to get soft. Drain immediately.
• In a pot or pan, saute the onion, garlic, ginger, capsicum and seeds in oil for 5 minutes or until the onion is soft and the seeds start to pop.
• Stir in the coriander and turmeric for ~30 seconds to activate the flavours.
• Add the lentils and boiling water. Simmer for 15 minutes or until the lentils are soft.
• Add the coconut nectar/date puree, salt and sweet chilli sauce or chilli.
• Blend the cashew nuts and water together into a runny cream and add to the dahl. Add the cooked potato and cauliflower.
• Serve on brown rice with a garnish of coriander. (Buffy’s note – I’d also add a side of greens to this beauty to balance it out to the Perfect Plant-Based Plate – lightly steamed broccoli, green beans or a handful of raw baby spinach would be just lovely!).